Chicken Crescents

This is a favorite meal at our house. It is filling, flaky and just plain yummy! They are easy and quick to make, which is always a plus.

Crescents:

2 tubes refrigerated Crescent rolls
1 (8 ounce) package cream cheese softened
2 cups cubed cooked chicken
2 green onions
seasoning salt to taste
1/4 cup butter melted
1 cup seasoned bread crumbs (we usually use italian bread crumbs)

Sauce:

1 can (10.75 ounces) Cream of Chicken soup
1/2 to 1 cup sour cream
1/3 cup milk

In a bowl combine cream cheese, chicken, green onions and seasoned salt. Mix well. Place a small amount of the filling on the wide end of the crescent roll. Roll crescent toward smaller end, tucking under seams and pinching closed. Roll the filled crescent in the melted butter and then in the bread crumbs. Place on a baking sheet. Repeat for all remaining crescents.

Bake at 350 degrees for 25 minutes or until lightly brown.

In a saucepan, heat the soup, sour cream and milk. Warm through. If you find your sauce to be too thick add more milk. Be aware that as the soup warms it gets thinner so don't add too much milk. If you like your sauces to be more tangy, add more sour cream.

Spoon warmed sauce over crescents. Enjoy!