4 chicken breasts
2 tbsp. melted butter
8 oz. cream cheese
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. minced onion
8 oz. can Pillsbury refrigerated quick crescent rolls

Stew chicken breasts. After cooking, cut into small pieces. Blend cream cheese with butter until smooth. Add chicken, salt, pepper, milk, and onion. Mix well. Separate rolls into triangles. Place spoonful of chicken mixture into center of each triangle and pinch ends together to seal. Place on ungreased cookie sheet and bake at 350 degrees for 20 minutes or until golden brown. Serve with sauce of cream of chicken soup plus 1/4 cup of milk heated to form gravy.