- 1 (8 ounce) package refrigerated crescent rolls
- 1 cup shredded cooked chicken
- 1/2 cup shredded Cheddar cheese, divided
- 2/3 cup condensed cream of chicken soup, undiluted
- 1/2 cup milk
- Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375 degrees F for 18-20 minutes or until golden brown.
- Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.