Preheat oven to 350F. Spray a large baking sheet with non-stick cooking spray; set aside.

In a medium mixing bowl, combine the cream cheese, milk, green onions, salt, and garlic powder. Fold in the shredded chicken.

Separate the crescent roll dough triangles. Arrange the triangles together to form rectangles and pinch the seams together. Repeat with all the dough forming 8 rectangles.

Spoon the chicken mixture evenly onto each dough rectangle, placing the filling on one half of the rectangle. Fold the other half over the filling to cover it and create a pocket pinch the edges to seal the pocket closed.

Place each chicken pocket on the prepared baking sheet. Brush the top of each pocket with the melted butter and sprinkle with the crushed croutons.

Bake at 350F for 20 minutes, or until golden brown.