• Preheat oven to 375℉.
• Combine the cream cheese, melted butter, minced onions, salt, and pepper using a wooden spoon. Incorporate the shredded or diced chicken.
• Divide the filling in half inside the bowl with a spoon. Divide each half in half until you have 16 equal sections of filling.
• Unroll one tube of the crescent dough and lay each triangle on a pan or large cutting board. (Leave the second tube sealed until you are finished with the first tube to preserve the moisture in the dough. A moist dough will help the bread crumbs adhere better.)
• Fill the first 8 triangles with a scoop of filling placed on the wide, large end of each triangle. Gently stretch the two points a little bit over the filling and roll up the triangle to the end of the long end point.
• Roll each piece in the bread crumbs, and lay on the baking sheet.
• Repeat the process with the second tube of crescent dough.
• Bake the rolls on a middle oven rack for 20-25 minutes or until nicely browned on top.

While the rolls are baking, make the sauce

• Put 1 ½ cups of chicken broth and 1-2 teaspoons of bouillon powder in a medium sauce pan on medium-high heat.
• Add the cornstarch to the remaining ½ cup of room-temperature broth and stir to dissolve. The cornstarch will only dissolve well if the broth is cold or room-temperature, not hot.
• When the saucepan of broth starts to boil, slowly add the dissolved corn starch to the boiling broth while stirring.
• Bring the broth to a boil again, then reduce the heat to low. The sauce should now be thickened. Add the optional cream or milk.
• Using a spoon, taste a spoonful of cooled sauce to be sure it has the amount of chicken flavor you like. You may add more bouillon powder if needed, just boil and stir it again to dissolve the powder fully.

Serving

• Serve the chicken rollups with rice and steamed carrots or other vegetables on the side, and the sauce drizzled on top.