Crescent Roll Chicken Wellington | Command Cooking

Ingredients

• 2 cups chicken, cooked and cubed
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 3 hard-boiled large eggs, chopped
• 1/2 cup dill pickles, finely chopped
• 1/3 cup celery, finely chopped
• 2 (8-ounce) tubes refrigerated crescent rolls
• 2 teaspoons prepared mustard, divided
• 1 cup sour cream
• 2 tablespoons dill pickle juice