1 (5 oz.) can boned chicken, drained (preferably Swanson)
1/2 c. Cheddar cheese, shredded
1 can crescent rolls
1 can cream of chicken soup
1 c. milk

Combine chicken with 2 tablespoons cheese. Separate crescent rolls. Place chicken mix on wide end of rolls and roll up. In saucepan, mix soup, milk and 1/4 cup cheese.

Heat until cheese melts. Pour into 9 inch baking dish. Arrange rolls in soup. Bake 25 minutes at 375 degrees. Sprinkle with remaining cheese and bake 5 minutes.