1 (3 oz.) pkg. soft cream cheese
3 tbsp. butter
2 c. cooked cubed chicken (turkey)
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 tbsp. parsley
1 (8 oz.) pkg. crescent rolls
1/2 c. crushed croutons
1 can mushroom soup

In bowl blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, onion, parsley and milk. Mix well. Separate rolls into 4 squares. Press perforations to seal. With rolling pin press out dough to slightly larger shape. Spoon 1/2 cup mixture into center of each square. Pull 4 corners to top center, twist slightly and seal edges by pinching together. Brush bottom, tops and sides with melted butter and sprinkle crumbs on top. Place on baking sheet and bake 20 to 25 minutes at 375 degrees.

GRAVY:

Dilute mushroom soup and add some bouillon for color. Serve hot.