1 1/2 pkg. crescent rolls (12)
2 chicken breasts
1 (3 oz.) pkg. cream cheese
1/2 cube butter
1 can cream of chicken soup
1/2 sm. jar pimientos
Ritz crackers, crushed

Preheat oven to 350 degrees. 1. Boil and debone chicken. 2. Mix cream cheese, pimiento, chicken set aside in bowl. 3. Melt butter. Dip crescent roll (while butter is hot) on both sides. 4. Then dip roll on 1 side in crushed crackers. 5. Put 1 large tablespoon of mixture on the big end of the roll (not on cracker side), then roll. 6. Bake for 20 minutes in casserole dish. 7. Put gravy over when served.

Gravy: add enough milk or water to soup to make it of gravy consistency.