• 3 cups shredded cooked chicken (rotisserie chicken is easiest)
  
• 8 oz block cream cheese, softened to room temperature 
  
• 10.5 oz can cream of chicken soup
  
• 2 Tbsp grated parmesan cheese
  
• 1 tsp dried parsley flakes
  
• 1/2 tsp pepper
  
• 1/2 tsp salt
  
• 1/2 tsp garlic powder
  
• 1/2 tsp onion powder
  
• 2 cans crescent roll dough
  
• 2 Tbsp butter
  
  Preheat oven to 350ºF
  Spray a large sheet tray
  Open the cans of crescent roll dough and take two of the rolls, pinch the seams together to form a rectangle. Place them on the tray
  Mix shredded chicken, cream cheese, can of chicken soup, grated parmesan cheese, parsley, pepper, salt, garlic powder, and onion powder in a large bowl
  Add a heaping 1/4 cup of the chicken mixture in the center of the rolls
  Pull up the 4 corners of the rolls and pinch them together along the seams. Make sure they are sealed tightly
  Melt the butter and brush it over the top of the rolls
  Bake for 20-25 minutes until golden brown
  Serve immediately 

From the kitchen of: Sammi Jenkins