2 c. chopped cooked chicken
1/2 to 1 c. shredded Cheddar cheese
1 can crescent rolls
1 can cream of chicken soup
1 c. milk

Preheat oven to 375 degrees. Mix chicken with 1/2 cup shredded cheese. Unroll crescents. Put some chicken mixture on the largest end of roll; roll up into a crescent. Do this with all 8 rolls.

Mix soup, 1 cup milk and rest of cheese. Heat until smooth. Put half of soup mixture into a 9x13 inch pan. Place rolls on top in a single layer. Pour remaining soup over top. Bake for 20-25 minutes.

You can mix an extra can of soup with cheese and milk and use over rice.