1 package (3 ounces) cream cheese, softened
6 tablespoons butter, softened divided
2 tablespoons minced chives
1/2 teaspoon lemon-pepper seasoning
1-1/2 cups finely chopped cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 package (12 ounces) wonton wrappers
2/3 cup crushed salad croutons
Sweet-and-sour sauce, optional
In a small mixing bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms. Place a rounded teaspoon in the center of each wonton wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.
Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large resealable plastic bag. May be frozen for up to 3 months.
To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.