1 3/4 c. cooked chicken, shredded
1/2 c. Cheddar cheese, shredded
1 (8 oz.) can refrigerated crescent rolls
1 can cream of chicken soup
1 c. milk

In medium bowl, combine chicken and 2 tablespoons cheese. Mix well. Separate crescent roll dough. Place equal amounts of chicken and cheese mixture on wide end of each triangle. Roll up dough around mixture. Place rolls in a 8 x 8-inch pan. Bake in a preheated 375 degree oven 11 to 13 minutes, or until golden brown. In a medium saucepan, combine soup, milk, and remaining cheese. Heat over medium heat until cheese melts. Pour soup mixture over baked rolls. Serves 4.