2 (3 oz.) pkg. cream cheese, softened
6 tbsp. butter, melted
4 c. cooked, cubed chicken
4 tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped green onions or chives
2 cans refrigerated crescent rolls
1 1/2 c. crushed seasoned croutons

In medium bowl, blend cream cheese and butter, reserving 2 tablespoons of butter. Add remaining ingredients and mix. Divide crescent rolls to make 8 squares. Place 1/8 of mixture on each square. Fold over and pinch edges to seal. Place on cookie sheet, brush tops with remaining butter. Bake 25 to 30 minutes at 350 degrees. Makes 8 servings.