3 oz. cream cheese, softened

3 T. butter, melted (2 T. for chicken mixture and 1 T. for baking)

1 (12.5 oz) can cooked chicken, drained

¼ t. salt

¼ t. pepper

2 T. milk

2 T. chopped onion

1 (8 oz.) can crescent rolls

¾ cup seasoned breadcrumbs

Blend the cream cheese and 2 T. butter. Add chicken, salt, pepper, milk and onion. Mix well. Chill mixture for at least an hour. Divide crescent rolls into 4 rectangles. Firmly press perforations to seal. Spoon ½ cup of the meat mixture onto the center of each rectangle. Pull corners of dough up over the meat mixture. Twist the top of the dough together and seal the edges. Brush tops of crescents with remaining 1 T. melted butter. Roll crescents in seasoned breadcrumbs. Bake in an ungreased 8-by-8-inch pan at 350 F for 30 minutes or until golden brown.

Recipe courtesy of Jean Orcutt, Warsaw, Indiana