1 3/4 c. cooked seasoned chicken
1/2 c. + shredded Cheddar cheese
1 can (8 oz.) Pillsbury refrigerated quick crescent dinner rolls
1 (10 1/2 oz.) can cream of chicken soup
1 c. milk
1/3 c. dry white wine

Combine the chicken and Cheddar cheese. (Set aside 2 tablespoons cheese.)

Separate crescent dough into 8 triangles. Place 2 tablespoons + of chicken mixture at wide end. Roll up starting at short side.

In saucepan, combine soup, milk and wine. Heat until smooth. Pour 1/2 in ungreased 8 or 9 inch baking dish. Arrange crescents over hot soup, pour rest of soup over crescents. Sprinkle with paprika and 2 tablespoons cheese. Bake at 375 degrees, 20-25 minutes until golden.