Breast of chicken (boil with celery and onion)
1 block Cheddar cheese, grated
1 can cream of chicken soup
1 soup can milk
1 can crescent rolls (roll out flat)

Make a cream sauce with soup, milk and 1/3 of the cheese. Heat until thick. Shred chicken and mix with 1/3 of the cheese. Place this mixture on flattened crescent roll and roll up. Place half of the cream sauce in bottom of baking pan or casserole. Place rolls on top of sauce. Pour remaining sauce on top of rolls. Bake at 350 degrees for 35 minutes. Top with remaining cheese. 8 servings.