Some people call these chicken pillows or bundles. We've always just called them crescent chicken. When I was younger, I always asked for these for my birthday meal...and they're still a favorite although a little labor intensive!
3-4 chicken breasts (boiled with a little dried onion, cut in bite size pieces once cooked, reserve 1 c. broth)
2 pkg. crescent rolls
1/4 c. butter
1/2 onion, diced fine
2 stalks celery, diced fine
1 pkg. cream cheese
1/2 c. milk
pepper to taste
additional milk for dipping
bread crumbs (I used Italian Style or Pepperidge Farm)
2 cans cream of chicken soup + 1 c. broth for gravy
Saute butter, onion and celery until veggies soften. Add cream cheese, milk, pepper, and chicken. Combine well. Lay out and seperate crescent rolls (triangle shaped). Fold pointy end down towards one corner of the base so it makes more of a square shape and flatten out. Fill crescent rolls with chicken mixture. Tuck and seal corners underneath. Roll in additional milk, then crumbs. Lay on greased cookie sheet. Bake 350, 20-30 minutes, until tops are golden brown. Serve with gravy (2 cans cream of chicken soup + 1 c. broth, heated and mixed well). DELICIOUS!!!
This makes 16 rolls. If you don't need that many, you can freeze half the chicken mixture, and only use one package of rolls. Then another night you can thaw the mixture and use a new package of crescent rolls for a fast dinner!!