Chicken Squares

1 3 oz pkg cream cheese
3 Tbl butter, melted
2 cups boneless skinless chicken breast, cooked, chopped
1 Tbl onion, minced
1/4 tsp salt
1/8 tsp pepper
2 Tbl milk
1 8 oz can refrigerated crescent roll dough
2 Tbl butter, melted
3/4 cup seasoned croutons, crushed

Combine cream cheese and melted butter. Add chicken, onion, salt, pepper and milk. Separate dough into 4 rectangles, pressing together perforations. Spoon 1/2 cup filling onto each rectangle. Fold dough over filling and press edges to seal. Brush tops with melted butter and sprinkle with crumbs. Bake at 350° for 20 to 25 minutes. Allow to cool. Place each in sandwich bag. Place individually wrapped squares into freezer bag. Label and freeze. To freeze unbaked Chicken Squares, combine filling ingredients and place in a freezer bag. Label and freeze.

To serve: Baked: Thaw and heat. Unbaked: Thaw filling. Seal in dough. Brush with melted butter and top with crumbs. Bake at 350° for 20 to 25 minutes.