6 boneless chicken breasts fillets
1 (10 3/4 oz.) can cream of chicken soup
1 c. milk
1 c. shredded cheddar
1 (2.8 oz.) can French fried onions
1 (8 oz.) pkg. refrigerator crescent rolls

Preheat oven to 350 degrees. Arrange breast fillets in 1 layer in a 13 x 9 x 2 inch pan. Combine soup, milk, 1/2 cup cheese, 1/2 can French fried onions. Pour over chicken. Cook for 20-25 minutes. Lay crescent rolls out so that they form a rectangle. Cut into strips. Pile in casserole without over lapping. Cook 10 minutes. Top with rest of cheese and onions. Cook until golden brown, 3-4 minutes.