2 c. chopped white chicken meat
1 1/2 c. shredded cheddar cheese
2 tbsp. grated onion
1 tbsp. finely chopped celery
1/4 tsp. each salt & pepper
1 (10 1/2 oz.) can cream of chicken soup
2/3 c. milk
1 cylinder refrigerated crescent rolls

Mix chicken, 1/2 cup cheese, onion, salt and pepper, celery in small bowl. Divide crescent rolls into 8 pieces, stretching each slightly. Place 1/8 chicken mixture in each crescent and roll up. Place each crescent seam side down in casserole dish sprayed with Pam. In blender, blend soup and milk. Pour over crescents. Sprinkle with remaining cheese and salt and pepper. Cover with foil. Bake 20 minutes at 400 degrees, uncover and bake another 3 to 5 minutes.