2 cans crescent rolls
2 (6-7 oz.) cans diced chicken
1 can cream of chicken soup or cream of chicken and mushroom soup
8 oz. Cheddar cheese, grated

Mix chicken and half of cheese. Place in center of crescent rolls, roll up. Place 1/4 inch apart in 9x13 inch pan. Heat soup according to can directions. Put the rest of cheese in the soup until melted. Pour mixture over rolls. Bake at 350 for 1 hour or until golden brown. Serves 4 to 6 people. Recipe can be doubled.