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Chicken Crescent Bundles

6 tablespoons butter, divided

1 cup chopped mushrooms

6 ounces Neufchatel cheese, softened

4 cups cooked and cubed chicken breast
2 tablespoons chopped onion
2 tablespoons chopped pimiento
1/2 teaspoon salt
1/4 teaspoon pepper

Approximately 4 tablespoons milk
2 (8-ounce) packages refrigerated crescent rolls
1 1/2 cups seasoned croutons, crushed

1. Preheat oven to 350*F (175*C).
2. Melt 2 tablespoons butter in skillet. Saute mushrooms until tender and liquid has mostly evaporated.
3. Blend softened cream cheese, sauteed mushrooms, cubed chicken, onion, pimiento, salt and pepper together in medium bowl. Add just enough milk needed to make a stiff but manageable mixture.
4. Separate crescent rolls into 4 rectangles per each package. Pinch the diagonal scoring to join wedges together. Place 1/2 cup chicken mixture onto center of each crescent, pulling up long ends to meet over filling in the middle. Pinch edges to seal. Pull the two corners up a bit as you pinch the edges to make extensions that you can "tie" to give the suggestion of a package or bundle.
5. Place each bundle on an ungreased baking sheet, leaving 2 inches between them. Brush the bundles with remaining butter, which has been melted, and sprinkle with crushed croutons. Bake 20 to 25 minutes or until done.

Makes 8 servings.