Chicken Packets

Sometimes trying new recipes at our house is a little hairy. (Brian's not "picky", he's "particular". ;) This is a delicious dish we've had four times now, and I think I'm finally convinced he really likes it... so it's staying in the repertoire.

Chicken Packets

2 breasts of chicken - diced and cooked
8 oz. cream cheese, at room temperature (I usually buy the 1/3 less fat kind.)
2 tubes crescent roll dough (I usually buy the reduced fat version.)
Spices to season the cream cheese mixture (I typically use basil, chives, minced onion, and a little garlic.)
Seasoned dry bread crumbs
4 tsp. melted butter
1 can cream of chicken soup (optional)
Milk (optional)

1. Preheat oven to 350 degrees.
2. Unroll one tube of crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together and arrange on baking sheet.
3. Mix chicken, cream cheese and spices together in a bowl.
4. Spoon 1/4 of the mixture onto each crescent roll rectangle, leaving some room on the edges so you can seal the packets.
5. Open the second tube of crescent rolls, and lay those 4 rectangles over the chicken mixture. Press along the edges to seal the packets.
6. Brush melted butter over the top of each packet, and sprinkle bread crumbs on the top.
7. Bake for 20-25 minutes, until golden brown.
8. Serve with a gravy made from thinned out cream of chicken soup (with milk), if you want.
   

This recipe makes 4 large packets - with a side and veggie, 1 packet per person is plenty for dinner. If your family won't consume all 4 in one sitting, freeze the extras before baking (then thaw and bake as normal).