4 to 6 skinless, boneless chicken breasts
1 can cream of chicken soup
8 oz. sharp cheese
1 pkg. crescent rolls
1 c. milk

Preheat oven to 375°F. Spray frying pan with Pam and brown chicken breasts. Set aside. In saucepan, heat soup, 3/4 of cheese and milk to hot. Roll up the breast with each crescent roll. Top with soup and cheese mixture. Place in baking dish. Put rest of cheese on top. Cook until crescent rolls are brown.