Tender crescents wrap around a creamy chicken filling in a hot sandwich .

Ingredients

• 6 ounces Cream cheese
• 4 tablespoons Melted butter (reserve 1 tablespoon)
• 2 cups Cooked chicken, cut into bite sizes pieces (about 4 breasts without bones)
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 3 tablespoon Milk
• 2 tablespoon Chopped onion
• 1-8 ounce pkg Crescent rolls
• 3/4 cup Seasoned croutons, crushed (I use Pepperidge Farm)

Directions

• In a large Dutch oven filled halfway with water, add chicken, 1 whole onion, 1 peeled whole carrot, and 1 bay leaf. Cook for 1 hour. Drain and cool. Cut chicken into bite size pieces.
• Blend cream cheese and 3 tablespoons butter until smooth. Add the rest of the ingredients (Except croutons and crescent rolls.) Mix well. Separate crescent rolls into 4 rectangles. Firmly press perforations to seal. Roll out dough into four squares. Spoon ½ cup chicken mixture into center of crescent roll. Pull 4 corners up. Seal edges (might need a damp toothpick to hold together) Add 1 tablespoon melted butter to the crushed croutons. Place mixture on top. Bake 20-25 minutes at 350.

Notes

• Makes 4 large servings.