Chicken Crescent Pockets with Cream Sauce

When my son was born, my husband's wonderful aunt brought these delicious chicken crescent pockets to us for dinner. Everything always tastes better when someone else makes it, but to me these are amazing every time. The best part is, the recipe below will feed my family twice, so I freeze half of them.

Chicken Crescent Pockets with Cream Sauce

Ingredients

4 chicken breast, cooked and cut into small pieces

1/4 pound of chopped mushrooms, or one small can (optional)

1/2 cup butter, softened (not melted)
8 oz cream cheese, softened
2 cans crescent rolls
2 cups seasoned croutons, crushed
3 Tbsp butter, melted
1 can cream of chicken soup
1 cup sour cream

Directions
Mix 1/2 cup butter and cream cheese together then add chicken and mushrooms. Roll your crescent rolls out a little thinner than what they are, and place mixture in the middle. Fold sides up to make your pockets. You may need to pinch some edges together to secure. Crush your croutons in a blender. Melt 3 Tbsp of butter in microwave. Rub a little melted butter on pocket, and roll in croutons to coat. Place on cookie sheet. Bake at 375 for 20 to 25 minutes. Usually done at 20 minutes. Heat sour cream and cream of chicken soup together in a small sauce pan. Serve over the top of pockets.