1 can cream of chicken soup
3/4 c. milk
1 can refrigerator crescent rolls
2 chicken breasts, cooked & cubed
1 c. grated cheddar cheese

Mix together soup and milk and pour into bottom of greased 8"x8"x2" dish.

Lay crescent rolls flat, add 1/8 each of chicken and cheese, roll into crescents and place into the soup mixture.

Bake at 375 degrees for 25 minutes or until rolls are brown and crispy.