3 oz. cream cheese
1 can cream of chicken soup
2 c. cooked cubed chicken
9 oz. pkg. chopped broccoli, cooked and drained
1 tbsp. chopped onion
Dash of salt pepper
2 cans crescent rolls
2 oz. shredded cheddar cheese (1/2 c.)

Blend cream cheese and soup (in large bowl) until smooth. Add next 4 ingredients. Unroll can of dough into 1 long rectangle. Place rectangle on ungreased cookie sheet. Press perforations to seal and to enlarge rectangle. Place chicken mixture over rectangle to within 1/2 inch of edge. Sprinkle cheese over mixture. Unroll second can of dough. Press perforations to seal (on waxed paper or aluminum foil), and make same size of bottom dough. Place over chicken mixture and cheese. Seal edges together with fork. Bake at 350 degrees for 24 to 28 minutes until golden brown. Cool 5 minutes before serving.