Chicken Squares

Another long-awaited recipe from Ely. This one really is delicious and it doesn't include children or pebbles. (see Feb. 18 :)

4 oz cream cheese
3 T butter or margarine, melted
2 cups cubed, cooked chicken
1/4-1/2 tsp salt
1/8 tsp pepper
2 T milk
1 T chopped onion
1 T chopped pimento, optional
3/4 cup crushed croutons or dry bread crumbs
1-8 oz pkg. refrigerated crescent rolls

Blend 2 tablespoons butter with cream cheese; add chicken, salt, pepper, milk, onion and pimento and mix thoroughly. Separate rolls into four rectangles; press perforations to seal. Put 1/2 cup filling on each square, bring corners together and seal sides. Brush tops with reserved 1 tablespoon butter and sprinkle with crumbs. Bake on ungreased sheet for 20-25 minutes in a 350 degree oven.
VARIATION: Line a 9x13 inch baking dish with 1 can crescent roll sheets, double filling and spread on dough. Top with another can of rolls and brush top with butter and sprinkle with crumbs.