1 (8 oz.) cream cheese
4 tbsp. butter
1/4 c. milk
4 c. cubed cooked chicken
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped onion
2 cans Pillsbury crescent rolls
1 can mushroom soup with additional mushrooms
1/2 c. milk
Melted butter
Parmesan cheese

Blend 1 (8 oz.) cream cheese with 4 tablespoon butter and 1/4 cup milk. Add 4 cups chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoon chopped onion.

Separate 2 cans Pillsbury Crescent rolls. Firmly press perforations together to form square (8 squares). Spoon about 1/2 cup chicken in center, fold 4 corners to top, seal openings. Brush with melted butter sprinkle with Parmesan cheese and parsley flakes. Bake 350 degrees for 20 to 30 minutes.

Serve with heated mushroom soup diluted 1/2 cup milk and additional mushrooms. You can cut in half.