1 3/4 c. cooked, chopped chicken
1/2 c. shredded Longhorn cheese
2 cans crescent refrigerated rolls
1 can cream of chicken soup
1 can chicken broth
1 c. milk

Mix 2 tablespoons cheese with the chicken. Open and separate the rolls. Place some of the chicken and cheese mixture on each, then roll it up. Place in baking dish. Heat the soup, broth and milk and pour over chicken rolls. Bake at 350 degrees for about 30 minutes. Then sprinkle with rest of cheese and bake 5 minutes more.