{Lindsey's Chicken Pockets}

Here's what you need:

2 cans of chicken or about 1 cup of cooked chicken, cubed
1 bag/box of herb seasoned croutons, crushed
1/2 cup butter, melted
1 (8 oz.) container of cream cheese with chives
2 (8 count) can of crescent rolls (like Pillsbury)
1 (5 oz.) can sliced water chestnuts
1 (7 oz.) can sliced mushrooms
Optional: Craisens, green onions, almonds or other nuts
1 (10 oz.) can of cream of chicken soup
2/3 cup milk

In a bowl combine the chicken, cream cheese, water chestnuts, and mushrooms. Melt the butter in a separate dish. Pour crushed croutons into a third dish. Open crescent rolls and press two together to make a rectangle. You will end up with four from each can for a total of eight. Place a spoonful of chicken mixture and seal the the edges. Roll in melted butter then in crushed croutons. Place on ungreased baking sheet. Bake at 375 for 15-20 minutes.

Heat the milk and cream of chicken soup together. Serve as gravy over baked chicken pockets.