Melt 2 tablespoons butter in skillet.Saute mushrooms until tender and liquid has mostly evaporated.
Blend softened cream cheese, sauteed mushrooms,cubed chicken, onion, pimiento, salt and pepper together in mediumbowl. Add just enough milk needed to make a stiff but manageablemixture.
Separate crescent rolls into 4 rectanglesper each package. Pinch the diagonal scoring to join wedges together.Place 1/2 cup chicken mixture onto center of each crescent, pullingup long ends to meet over filling in the middle. Pinch edgesto seal. Pull the two corners up a bit as you pinch the edgesto make extensions that you can “tie” to give the suggestionof a package or bundle.
Place each bundle on an ungreased bakingsheet, leaving 2-inches between them. Brush the bundles withremaining butter, which has been melted, and sprinkle with crushedcroutons.
Bake 20 to 25 minutes or until done.
If desired, tie a ‘chive’ onto the endsof the bundles as a garnish.
Makes 8 servings.
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