1 (8 or 6 jumbo count) package refrigerator crescent rolls

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls (I left the crescents in rectangles & just pinched the seams together, making 4 chicken & cheese crescents).  Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.  Place in a 9×13 baking dish.  Pour soup over rolls.  Bake at 350 uncovered for 30 mins.  (serves 6-8 rolls)