2 or 3 boneless, skinless chicken breasts, cooked and cut up
1 can cream of chicken soup
1/2 c. - 1 c. grated cheddar cheese
1/2 c. milk
1 can crescent rolls

Mix cheese, soup and milk. Pour half in a 9 x 12 pan. Separate rolls and place cut up chicken in and roll tucking edges in. Place in mixture. Then spoon the other half of sauce over rolls.

Bake at 30°F for 25 - 30 minutes or slightly browned.