Open the can of eight crescent rolls, and lay them out on a cookie sheet.

Press them together in sets of two.

Instead of eight triangle crescents, you'll have four rectangular crescents.

Defrost the cream cheese in the microwave for about ten to twelve seconds, or bring them to room temperature prior to opening the crescent rolls.

Mix the cream cheese, shredded cheese, and chicken.

Put one heaping tablespoon of the chicken and cheese mixture onto each rectangles.

Cross each corner over to the opposite sides, and pinch together the seams so that the mixture won't seep out of the pocket.

Put 1/2 tablespoon of butter on top of each crescent roll.

Bake in an oven preheated to 375° for 15 minutes.

Turn the pockets over, and bake another 5 minutes.

Serve with your favorite jelly and an omelette.