Chicken Squares

8 oz. soft cream cheese
4 T. butter or margarine, melted
4 cups cooked, cubed chicken
1/4 c. milk
2 T. chopped green onion
1 can (4 oz.) chopped green chiles (opt.)
1/4 tsp. pepper
1/2 tsp. salt
2 cans (8 oz. each) refrigerated crescent rolls
2 T. melted butter or margarine
1 1/2 c. seasoned croutons, crushed, or your favorite dressing mix

Blend cream cheese and 4 tablespoons melted butter. Add chicken, milk, onion, green chiles, pepper, and salt. Mix well.

Separate crescent dough into 8 rectangles (4 per can). Press perforations together firmly, to seal. Spoon about 1/2 cup of meat mixture on one side of center. Fold other side over mixture and seal edge of dough, top, bottom, and side. Brush each roll with melted butter; then dip into crouton or dressing crumbs. Place on an ungreased baking sheet and bake 20 to 25 minutes, or until golden brown. Serve hot with a chicken gravy or any favorite cream sauce. Good with hot cream of chicken or mushroom soup, diluted with about 1/2 can of milk.