1 3/4 c. cooked chicken, shredded
1/2 c. cheddar cheese, shredded
1 (8 oz.) can refrigerated crescent rolls
1 can cream of mushroom soup
1 c. milk

In a medium bowl, combine chicken and 2 tablespoons cheese. Mix well. Separate crescent roll dough. Place equal amounts of chicken and cheese mixture on wide end of each triangle. Roll up dough around mixture. Place rolls in an 8 x 8 inch pan. Bake in preheated 375 degree oven for 11-13 minutes, or until golden brown.

In a medium saucepan, combine soup, milk, and remaining cheese. Heat over medium heat until cheese melts. Pour soup mixture over baked rolls. Serves 4.