1 chicken, boiled and deboned
1 can Crescent dinner rolls
1 can Cream of Mushroom soup (undiluted)
1 can Cream of Chicken soup (undiluted)
1 1/4 c. milk
1 c. shredded cheese
4 cloves garlic, finely chopped
2 tbsp. fresh Italian parsley, chopped
salt and pepper, to taste

Cut chicken in bite-size pieces. Place chicken in Crescent rolls, roll up and place into a buttered casserole dish, seam side down.

In a saucepan, combine soups, milk and 1/2 cup cheese, garlic and parsley. Heat for 3-5 minutes. Pour over Crescent rolls and top with remaining cheese.

Bake at 350°F in preheated oven for 20 minutes.

Note: If there is any leftover soup mixture, thin with water or milk to desired consistency and serve over cooked noodles or rice the next day. Refrigerate and use within 2 days.