1 pkg. crescent rolls
1 can Swanson chicken (sm., white meat)
1 can cream of chicken soup
1/2 can milk

Spread out the rolls to 8 triangles. Mash chicken and spread it on rolls, dividing equally. Roll each up from small end pressing to seal. Place in 11 x 7 x 1 1/2 inch pan, greased. Mix soup and milk; pour over rolls. Bake 45 minutes to 1 hour at 325 degrees until rolls are nicely brown. Glass baking pan, reduce temperature to 300 degrees.