2 chicken breasts
1 lg. can Pillsbury croissant biscuits
1 c. Cheddar cheese, shredded
1 can cream of chicken or cream of celery soup

Cook chicken breast until tender and debone. Mix soup, milk and 1/2 of cheese and set aside. Unroll croissant biscuit and fill with chicken and cheese. You should be able to roll 8 biscuits. Roll up croissants and place them in a casserole dish. Pour liquid mixture over croissants. Bake at 350 degrees until brown.