3 tablespoons frozen cut green beans, thawed and patted dry
1 tube (4 ounces) refrigerated crescent rolls
In a small bowl, beat cream cheese and milk until blended. Stir in Italian seasoning, salt and pepper; mix well. Stir in the chicken, mushrooms, corn and green beans. Unroll crescent roll dough and separate into 2 rectangles; seal perforations. Place half of filling on 1 side of each rectangle. Fold in half; seal edges (pockets will be full). Place on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until golden brown.
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