1 3/4 c. cubed, cooked chicken
1/2 c. shredded American or Cheddar cheese
1 can refrigerated quick 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 2 tablespoons chicken mixture on wide end of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point. In medium saucepan, combine soup, milk, and 1/4 cup cheese. Heat until cheese melts. Pour half of soup mixture into ungreased 8 or 9 inch square baking dish (reserve remaining soup mixture for sauce). Arrange filled crescents over hot soup mixture. Bake 20 to 25 minutes or until golden brown. Sprinkle with remaining 2 tablespoons cheese. Return to oven 5 to 10 minutes or until cheese is melted. Serve with remaining sauce.