1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken (boil and chop up)
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
1. Preheat oven to 350 degrees
2. Prepare soup using milk and set aside
3. Separate crescent rolls
4. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
5. Place in a 9×13 baking dish.
6. Pour soup over rolls.
7. Bake 350 uncovered for 30 minutes.