1 3/4 cubed cooked chicken
1/2 c. (2 oz.) shredded Cheddar cheese
8 oz. can crescent rolls
10 1/2 oz. can cream of chicken soup
1 c. milk

Combine chicken and 2 tablespoons cheese. Separate dough into 8 triangles. Place 3 tablespoons chicken mixture on wide end of the triangle. Roll up. Combine soup, milk, 1/4 cup cheese. Heat until cheese melts. Pour half of soup mixture into ungreased 8 inch or 9 inch pan. Arrange crescents on the soup. Bake 20-25 minutes until golden brown. Sprinkle with remaining 2 tablespoons cheese. Return 5-10 minutes to melt. Remainder of the soup can be used as a sauce.