3 oz. softened cream cheese
2 tbsp. melted butter
2 c. cooked, cubed chicken
1/4 tsp. salt
2 tsp. milk
1/8 tsp. pepper
1 tbsp. chives
1 pkg. refrigerated crescent rolls
1 can cream of mushroom or cream of celery soup

Blend cream cheese and butter. Add and mix well: chicken, salt, milk, pepper and chives. Separate package of crescent rolls into 4 squares. Spoon 1/4 cup meat mixture into the center of each square; pull corners into the center. Seal edges and brush the tops with 1 tablespoon melted butter.

Sprinkle with 1/4 cup seasoned bread crumbs. Bake at 350 degrees for 25 minutes. Serve with sauce of cream of celery or cream of mushroom soup thinned with milk.