1 3/4 c. cooked chicken, chopped (approximately 3 breasts)
1 can crescent rolls
1 c. grated cheese
1 can cream of chicken soup
1 c. milk

Preheat oven to 375 degrees.

Combine chicken and two tablespoons of the grated cheese. Separate rolls into 8 triangles. Place 3 tablespoons of the chicken-cheese mixture on wide end of each triangle. Roll up.

Combine soup, milk and cheese. Heat until cheese melts. Pour half of soup mixture in ungreased baking dish. Arrange filled crescents over hot soup mix. Bake 20 to 25 minutes or until golden brown.

Place 1/2 slice cheese over each crescent and return to oven 5 minutes or until cheese melts. Remaining sauce may be served over crescents.