2 (8 oz.) Pillsbury crescent rolls (16 rolls)
1 can mixed peas & carrots
2 c. sharp Cheddar cheese
1 can cream of celery soup
1/2 c. milk
Chicken breasts or thighs

Cook and cube the chicken. Combine chicken, 1 cup of the cheese and the mixed vegetables. In a saucepan mix the soup, milk and the remaining cup of cheese. Cook this on low until it becomes smooth and the cheese melts. Roll out the crescent rolls and press flat - triangle shape. Put one heaping tablespoon of chicken mix on the wide end and roll up the stuffing and seal the ends. Continue until you have 16 roll - ups. Add any leftover chicken mixture to the soup mix. Pour into a greased 9 x 13 inch pan. Put the roll - ups on top. Bake at 375 degrees for 20-30 minutes.