2 c. cubed, cooked chicken
3/4 c. shredded Cheddar cheese
1 c. crescent dinner rolls
1 can cream of chicken soup
1 c. milk

Combine chicken and part of cheese. Separate crescent dough into 8 triangles. Place about 3 tablespoons chicken mixture on wide end of each triangle. Roll up. Heat soup, milk and cheese (save 2 tablespoons) until cheese melts. Pour into ungreased pan. Arrange filled crescents over hot soup mixture. Bake 25 minutes or until brown. Sprinkle with 2 tablespoons of cheese. Return to oven for about 5 minutes.