Preheat your oven according to the instructions on the crescent roll package (typically 375°F / 190°C). Line a baking sheet with parchment paper.

Unroll the refrigerated crescent dough. Pinch the seams to seal. Cut the dough into 8 long strips.

Wrap each strip around a cream horn mold or a handmade foil cone, starting from the pointed tip and overlapping slightly as you work up to the wide end. Place seam-side down on the prepared baking sheet.

Bake for 10–12 minutes until the cones are puffed and golden brown.

Let the cones cool for 5 minutes, then gently twist and remove the molds. Move the hollow cones to a wire rack to cool completely.

While the cones are cooling, make the filling: In a medium mixing bowl, combine the shredded cooked chicken, mayonnaise, finely diced celery, and halved red grapes. Mix well. Season with salt and pepper to taste.

Once the cones are completely cool, spoon the chicken salad mixture into each cone. Top each one with a generous garnish of fresh parsley sprigs and serve immediately.