Chicken Pockets

There are many versions of this recipe floating around out there. After a few tries, Brit and I came up with this one. Serve it with mashed potatoes, corn, and rolls, and you've got a fast, easy, and yummy dinner. Happy Cooking! Ingredients:
2 pieces of chicken, cooked and diced
8 oz. cream cheese
salt and pepper
2 tablespoons of butter, melted
8 crescent rolls
bread crumbs
Italian Dressing mix (dry kind in a packet)
1 can cream of mushroom soup
1 - 1 1/2 cans milk

Directions:
-Preheat oven to 375*
-Unroll crescent rolls and shape from a triangle into a square (very carefully so its doesn't rip)
-Combine the chicken, cream cheese, italian dressing, salt, and pepper and spoon onto crescent rolls.
-Wrap up crescent rolls and make sure all edges are pinched together
-Dip into melted butter and then into bread crumbs making sure entire roll is covered
-Bake for 18-20 minutes
-Combine soup and milk in a saucepan over medium-high heat until creamy and heated through
-Pour sauce over chicken pockets before serving