Chicken Puffs

4 or 5 chicken breasts
8 oz cream cheese
1 stick butter
2 pkgs. Crescent rolls
1 can cream of chicken soup
½ c mushrooms
½ c green onion

Cook chicken in oil with seasoning, cut into cubes. In a saucepan mix cream cheese and butter on low heat, add chicken, mushrooms, and onions, stir. Unroll crescent rolls and spoon mixture into rolls, pinch corners shut to form pockets. Bake at 375 for 12-15 minutes. In a saucepan mix soup and ½ can milk, warm and pour over pockets after cooking.

Tip: only put sauce on those you plan to eat immediately so they don’t get soggy.