2 lbs. cooked and chopped chicken, 2 (3 oz) packages of softened cream cheese, 3 tablespoons chopped chives, 1/4 cup milk, 1 cup crushed seasoned crouton crumbs, 4 packages refrigerated crescent rolls, 1/2 cup melted margarine, salt and pepper to taste.
Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling. Store in a 1-quart freezer bag. Put crouton crumbs in another 1-quart bag, attach it to the bag of chicken filling with tape. Freeze. Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture and crouton crumbs. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted margarine and coat with the crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Packets are good either hot or cold. Serve early in the month before date expires on crescent rolls. Serves 8.