1 1/4 c. cubed cooked chicken or turkey (can use two 5 oz. cans boned chicken)
1/2 c. shredded cheddar cheese
1 (8 oz.) can refrigerated crescent rolls
1 (10 1/2 oz.) can cream of chicken soup
1 c. milk

Preheat oven to 375 degrees. In small bowl combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 3 tablespoons chicken mixture on wide end of each triangle and roll to opposite point.

In saucepan combine soup, milk and remaining cheese. Heat until cheese melts. Pour half of soup mixture into ungreased flat dish or pan (reserve remaining soup mixture). Arrange filled crescents over hot soup mixture. Pour remaining soup mixture over crescents. Bake 20-25 minutes until brown. Serves 4-5. (I prefer to use more cheese than the recipe calls for.)