Ethan decided to help out. I think it might be time to get him some kiddie kitchen utensils to play with!
8 ounces cream cheese, softened
3/4 stick butter, softened
1 1/2 - 2 cups cooked chicken, cubed
1/4 teaspoon pepper
1/2 teaspoon salt
2-3 tablespoons onion, chopped
2 cans crescent rolls
1/3 cup milk
3/4 cup Pepperidge Farm Herb Stuffing Mix
1 can cream of chicken soup
1/2 cup milk
Heat oven to 375F. Blend cream cheese, butter, and milk until smooth. Add chicken, pepper, salt and onion. Mix well. Separate crescent dough into rectangles (4 per package). Firmly press perforations to seal. Spoon 1/2 cup of meat mixture onto center of each rectangle. Twist and tuck under to seal. Brush with melted butter and sprinkle with croutons. Place on ungreased cookie sheet and bake 20-25 minutes.
Combine cream of chicken soup and 1/2 cup milk. Heat in microwave. Pour over crescents.
I always roast a chicken the day before. You can buy a whole chicken super cheap...maybe $3-$4 and it will provide more than enough chicken for this meal.