8 oz cream cheese
1/4 c butter
1 can (or 1 c.) cooked, chopped chicken breast
1 T onion powder
biscuit dough (enough for 16 biscuits, or 2 cans of crescent rolls or biscuits)
1 can cream of chicken soup
Combine first 3 ingredients well (will be lumpy). Grease a cookie pan and place half of biscuits, flattened, on pan. Top each biscuit with filling. Flatten other half of biscuits and place on top of filled biscuits (making a pocket of dough around the filling).
Bake at 350 for 25 minutes, until brown. Either continue to serve, or freeze in individual ziplock bags (reheat in microwave for 1 to 1 1/2 minutes).
To make gravy to pour over biscuits: Heat can of cream of chicken soup with 1/2 can of water or milk.