Directions

• Preheat oven to 350F. Spray a large baking sheet with non-stick cooking spray; set aside.
• In a medium mixing bowl, combine the cream cheese, milk, green onions, salt, and garlic powder. Fold in the shredded chicken.
• Separate the crescent roll dough triangles. Arrange the triangles together to form rectangles and pinch the seams together. Repeat with all the dough forming 8 rectangles.
• Spoon the chicken mixture evenly onto each dough rectangle, placing the filling on one half of the rectangle. Fold the other half over the filling to cover it and create a pocket pinch the edges to seal the pocket closed.
• Place each chicken pocket on the prepared baking sheet. Brush the top of each pocket with the melted butter and sprinkle with the crushed croutons.
• Bake at 350F for 20 minutes, or until golden brown.