3-4 chicken breasts, about 1 lb.
2 c. shredded cheddar cheese
1 pkg. crescent rolls
1/2 c. milk
1 can cream of mushroom soup

Cook chicken until tender. Cool, cut into bite size pieces. Heat soup with 1/2 cup milk and 1 cup cheese, until melted. Mix chicken with 2/3 cup shredded cheese.

Open each crescent roll, and put some chicken and cheese mixture in fold like an envelope, sealing tightly.

Place in baking dish. Pour soup mixture over. Sprinkle remaining 1/3 cup cheese on top. Bake at 350 degrees for 30-40 minutes. They freeze well.

NOTE: It works well to place crescent roll between 2 pieces of wax paper and flatten it out before putting chicken in it.