1 pkg. of 2 boneless chicken breasts
1 pkg. of 8 crescent rolls (can)
8 oz. low-fat plain yogurt
1 can cream of chicken soup
1 c. grated Cheddar cheese (or Mozzarella)

Boil chicken breasts, drain and cool. After it has cooled, shred chicken in a bowl. Add cheese and mix well. Take each triangle of bread dough and flatten out. Put a heaping tablespoon of chicken-cheese mixture near wide end and roll like a crescent roll. Place in casserole dish. After using all rolls, mix remaining chicken mixture with soup and yogurt, add enough milk to be pourable. Pour over rolls. Cook at 350 degrees for 30 minutes.