The Best Chicken Bundles

INGREDIENTS:

3 cups shredded cooked chicken (I used a rotisserie chicken)
8 ounce block cream cheese, softened to room temperature
10.5 ounce can cream of chicken soup
2 Tablespoons grated parmesan cheese
1 teaspoon dried parsley flakes
½ teaspoon black pepper
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 cans crescent roll dough
2 Tablespoons unsalted butter

DIRECTIONS:

Preheat the oven to 350°F. Spray a large sheet tray with cooking spray and set aside.
Place the shredded chicken, cream cheese, can of chicken soup, grated Parmesan cheese, parsley, black pepper, kosher salt, garlic powder, and onion powder into a large bowl and mix until thoroughly combined. I like to use an electric hand mixer to do this.
Open the cans of crescent roll dough and take two of the rolls, and pinch the seams together to form a rectangle. Place them on the prepared sheet tray.
Add about a heaping 1/4 cup of the chicken mixture in the center of the rolls.
Pull up the four corners of the crescent rolls and pinch them together along the seams. Make sure they are sealed tightly.
Brush the butter all over the tops of the rolls. Bake for 20 to 25 minutes until golden brown.
Add more dried parsley on top if desired, and serve immediately.