3 (5 oz.) cans chicken
2 (8 oz.) pkgs. crescent rolls
3 cans cream of chicken soup
1 1/2 soup cans milk

Separate crescent rolls and fill each with chicken. Roll them up and put on a cookie sheet. Follow baking directions on package. While baking, mix soup and milk and put in a casserole. When rolls are finished, place them on top of the soup. Bake at 375 degrees for 30 minutes or until bubbling. Serves 6.