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In A Small Bowl, Beat The Cream Cheese, 2 Tablespoons Butter, Chives And Lemon-Pepper Until Blended. Stir In Chicken And Mushrooms. Place A Rounded Teaspoonful In The Center Of A Wonton Wrapper. (Keep Remaining Wrappers Covered With A Damp Paper Towel Until Ready To Use.) 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 Freezer Bag; Seal And Freeze For Up To 3 Months. To Use Frozen Wontons: Place Wontons On Greased Baking Sheets. Bake At 425
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