Chicken Turnovers

I found this recipe online a couple of weeks ago and thought, "hmmm, cream cheese and crescent rolls?  How could you go wrong?"  Well, except for the tons of fat and calories, but other than that, how could you go wrong?  This is really good.  I reduced the amount of chicken from the regular recipe and added some frozen veggies to make me feel a little better about it...but this is a great comfort food, or cold weather dish.  I did not take a picture...mostly because my husband gives me funny looks when I take pictures of food, but close your eyes with me for a moment and envision a turnover.  Now imagine that it is filled with a chicken-cream cheese filling.  Next, imagine that is covered with cream of chicken soup.  If you'd like, pretend it is on beautiful dish, surrounded with delicious looking vegetables, and a vase of flowers in the background.  That should just about do it.

Ingredients:
3 c. cooked chicken, finely chopped
1 c. frozen peas and carrots
8 oz. cream cheese, softened
1/2 c. milk
1 T. onion, minced
1 t. salt
1/8 t. pepper
2 8 oz tubes of refrigerated crescent rolls
1 T. margarine, melted
3/4 c. grated Parmesan
2 cans cream of chicken
2/3 c. milk

Blend chicken, vegetables, cream cheese, milk, onion, salt and pepper with mixer.

Separate each tube of crescent rolls into 4 rectangles, press to seal perforations.

Spoon 1/4 to 1/2 c. chicken mixture onto each rectangle.  Pull up the corners to form a rectangle and press to seal.  Place on an ungreased cookie sheet.  Brush with melted butter and sprinkle with parmesan.

Bake uncovered at 350 degrees for 20-25 minutes.

Combine soup and milk in a saucepan until bubbly.  Spoon over the turnovers.

Makes 8 servings.

Enjoy!