1 3/4 c. chicken
12 oz. grated cheddar cheese, divided
1 pkg. crescent rolls (8 count)
1 can cream of chicken soup
1 c. milk

Preheat oven to 375 degrees. Mix chicken with 6 ounces of cheddar cheese for filling. Open crescent rolls and put in filling. Roll up starting with narrow end. Combine remaining cheese with soup and milk; heat if desired. Pour half of soup mixture in 9"x12" baking dish. Place filled crescent rolls in dish. Top with remaining soup mixture. Bake for 25 to 30 minutes.