Start with your cream cheese. It needs to be genuinely softened — not cold from the fridge, not melted, but soft enough that you can press it easily with a spoon.

In your large mixing bowl, add the softened cream cheese and sour cream. Beat them together with a hand mixer on medium for about 60 seconds, or work them together vigorously with a spatula until completely smooth.

Add the garlic powder, onion powder, dried parsley, salt, and black pepper. Stir to combine. Taste this base mixture before adding the chicken to adjust seasoning.

Add your shredded or diced chicken to the cream cheese base. Use smaller pieces to help with sealing.

Add the diced onion, celery, and shredded cheddar cheese. Fold gently until well-combined. Adjust seasoning if needed.

Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.

Open your crescent roll cans and unroll the dough carefully on a floured surface.

Take two triangles and press them to form a larger piece of dough.

Ensure the seams are well sealed to prevent leakage during baking.

Place about 2-3 tablespoons of filling in the center of each dough piece. Don't overfill.

Bring all corners of the dough up towards the center, pinching them firmly together at the top.

Ensure the bundles are seam-side down on the prepared baking sheet.

Whisk together the egg and tablespoon of water or milk.

Apply a thin coat of egg wash over each bundle.

Place in the preheated oven and bake for 18-22 minutes or until golden brown.

Let the bundles rest for 5 minutes before serving.