Begin by draining the canned chicken and gently breaking it apart in a mixing bowl. Finely dice the celery and onion, then add them to the bowl along with halved grapes and toasted almonds. Fold in mayonnaise and Dijon mustard until all ingredients are evenly coated. Set the chicken salad aside to allow the flavors to meld while you prepare the crescent rolls.

Preheat your oven to 375°F (190°C). Meanwhile, crumble foil into golf ball-sized balls and set them aside. Unroll the Pillsbury Original Crescent Rolls and, starting from the wide end, roll them into carrot-shaped crescents, pinching seams tightly to prevent unraveling. Place the shaped rolls seam-side down on a baking sheet lined with parchment paper.

Bake the crescent rolls in the preheated oven for 12–15 minutes, or until they are golden brown and flaky. Allow the rolls to cool slightly before taking out the foil balls, which will help them hold their shape.

Once the crescent rolls have cooled to a manageable temperature, carefully slice each roll open. Spoon 2-3 tablespoons of the creamy chicken salad into each roll, making sure not to overfill. Garnish each filled roll with a sprinkle of fresh parsley. Serve immediately while warm.