1 3/4 c. cubed, cooked chicken or 2 (5 oz.) cans boned chicken, drained
1/2 c. shredded cheddar cheese
8 oz. can crescent rolls
10 1/2 oz. can cream of chicken soup
1 c. milk

In small bowl combine chicken and 2 tablespoons cheese. Separate crescent dough into 8 triangles. Place about 3 tablespoons chicken mixture on wide end of triangle. Roll up; start at shortest side of triangle and roll to opposite point.

In a medium saucepan, combine soup, milk and 1/4 cup cheese. Heat until cheese melts. Pour half of soup mixture into ungreased 8" or 9" pan. Arrange filled crescents over hot soup mixture. Bake 20 to 25 minutes until golden brown at 375 degrees. Pour remaining sauce over top and sprinkle with remaining cheese. Return to oven for 5 to 10 minutes. 4 to 5 servings.