4 TB melted butter
½ tsp salt
dash of pepper
3 cups cooked, chopped chicken
3 TB milk
2 TB chives
2 TB green pepper or pimentos (optional)
2 (8 oz.) packages of crescent rolls
melted butter
1 can cream of chicken soup
½ cup chicken broth
½ cup crushed croutons
Preheat oven to 325°. Blend together first 8 ingredients. Separate dough into rectangles by sealing 2 triangles together. Put ½ cup chicken mixture on rectangles, fold in half, and press all 4 sides with a fork to seal. Brush with melted butter and place each square on a cookie sheet. Bake 20 minutes or until light brown. In a saucepan, mix soup and broth and heat until warmed. Pour over squares after baking and top with croutons. Serves 8.
