1 3/4 c. cubed cooked chicken or turkey
1/2 c. shredded Cheddar cheese
8 oz. Pillsbury refrigerated crescent rolls
10 1/2 oz. can cream of chicken soup
1 c. milk

Preheat oven to 375 degrees. In small bowl combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 3 tablespoons chicken mixture on wide end of each triangle. Roll up. Start at shortest side of triangle and roll to opposite point.

In medium saucepan, combine soup, milk and 1/4 cup cheese. Heat until cheese melts. Pour 1/2 of soup mixture into ungreased 8 or 9 inch pan (reserve remaining soup mixture for sauce). Arrange filled crescents over hot soup mixture. Bake 20-25 minutes until golden brown. Serve with remaining sauce. Serves 4-5.