3 oz package cream cheese, softened
1 tbls fresh chives, chopped
2 tbls milk
Salt, to taste
Seasoned croutons, crushed
2 packages crescent rolls
2 tbls melted butter
Cook and shred 2 chicken breasts to make 2 cups. Mix chicken, cream cheese, chives, milk, and salt in medium sized bowl. Unroll crescent rolls and split into 4 rectangular pieces per can, pushing triangular seams together. Scoop approximately 1/4 cup of chicken mixture onto dough on one end leaving room along the edges for sealing. Fold over other side of dough and press to close. Brush each packet with melted butter and sprinkle with crushed croutons to coat as desired. Bake, at 350, for 20 minutes or until golden brown. Serve hot or cold. Makes 8 packets.
To freeze: Prepare according to directions through sealing of chicken packets. Wrap in saran wrap and flash freeze. When frozen place packets in gallon baggie and seal. Place crushed croutons in quart size baggie and package with packets.
Serving Day: Thaw for 24 hours in fridge. Preheat oven to 350. Unwrap chicken packets and brush with melted butter, then sprinkle with crouton crumbs. Bake for 20 minutes or until golden brown.