Chicken Crescents (or Hot Pockets)

2 tubes refrigerated crescent rolls

filling:
2 cups chicken, cooked and shredded/diced
8 oz. package cream cheese
2 T dried minced onion
4 oz. fresh chopped mushrooms (optional)
garlic powder and seasoned salt to taste

coating:
butter
bread crumbs

Mix filling ingredients together, adding chicken last. Separate dough into rectangles, firmly sealing diagonal perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly & seal edges. Melt butter in one bowl, place bread crumbs in another. Roll each stuffed crescent in melted butter and then bread crumbs. Bake at 350 for 20-25 minutes. Serve with rice or mashed potatoes if desired.

Optional gravy (for pouring over crescents and mashed potatoes/rice):

1 can cream of chicken soup
1/2 cup chicken broth
1/2 cup sour cream

Stir all together in saucepan on medium heat until warmed through.