1 (8 oz.) can refrigerated crescent rolls
3 oz. softened cream cheese
2 tbsp. butter
2 c. cooked and cut up chicken
1 tbsp. chopped onions
2 tbsp. milk
1/2 tsp. salt
1/8 tsp. pepper

Blend cream cheese and butter until smooth, add chicken and remaining ingredients and mix well. Separate crescent rolls and cut into 4 rectangles; sealing perforations.

Spoon 1/4 of chicken mixture into each rectangle. Pull 4 corners of dough into the center and seal edges. Brush top with butter if desired. Place on cookie sheet that has not been greased and bake for 20 to 25 minutes at 350 degrees. Serves 4.