1 3/4 c. cubed cooked chicken
1/2 c. shredded American or Cheddar cheese
1 can Pillsbury refrigerator crescent
1 c. milk

Combine chicken and 2 tablespoons cheese in bowl. Separate crescent rolls. Put about 2 tablespoons chicken mix on wide end of roll. Then roll up, ends will be open.

Combine soup, milk and 1/4 cup cheese. Heat till cheese melts. Pour half in 8 or 9-inch square baking dish. Save rest to pour over after baking.

Put filled crescents in hot soup mixture. Bake 20-25 minutes or until golden. Bake at 375 degrees. Sprinkle remaining 2 tablespoons cheese on. Return to oven, 5-10 minutes, until cheese melts.