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

Preheat oven to 375 degrees. Combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place 2 tablespoons of chicken mixture on wide end of each triangle and roll up starting at shortest side of each triangle.

In a medium saucepan combine soup, milk and 1/2 cup cheese. Heat until cheese melts. Pour half of soup mixture into ungreased baking dish. Arrange filled crescents over hot soup mixture. Bake 20-25 minutes or until golden brown. Sprinkle with remaining 2 tablespoons of cheese. Return to oven 5-10 minutes or until cheese is melted. Serve with remaining sauce. Makes 4 servings.