Chicken Pillows

from Shelly

8 oz cream cheese

3-4 chicken breasts, cooked and shredded (I do this by boiling for 20 or so min and shredding with 2 forks when cool enough to handle)

2 pkg crescent rolls

1 can cream of chicken soup

1 c sour cream

milk to dilute sauce 

1 cube butter, melted

enough crushed cornflakes to coat (2 cups should be enough)

Mix together shredded chicken and cream cheese in bowl.  Unroll each crescent roll and place a scoop of chicken mixture on each.  Bring ends of dough up and pinch together to form a packet.  Roll packet in butter then in cornflakes.  Bake at 350F for 20 min.

Combine soup, sour cream and milk to make sauce and heat through while chicken is cooking.