Chicken Pockets

Recipe from Cara W.

INGREDIENTS

2 tubes crescent rolls (2 rolls make 1 pocket)
1/2 cup butter (1/4 cup to mix with cream cheese; 1/4 cup for rolling pocket in)
1 6oz chives and onion cream cheese
1 lb chicken, cooked, cut in pieces and cooled (about 2 breasts)
1 bag Pepperidge Farm Dry Stuffing- Herb Seasoned

1 can cream of chicken soup

DIRECTIONS

Mix 1/4 cup butter and cream cheese. Add chicken. Roll out 2 crescent rolls for 1 pocket. Put in spoonful of mixture and fold it up. Roll around in 1/4 cup melted butter and then in dry stuffing. Place in 9x13 pan. Bake at 350 for 25-30 minutes. Mix cream of chicken soup can with water until it is a gravy-like consistency and heat until warm. Pour soup on top of pockets afeter they're cooked.