Ingredients
1 tube (8 ounces) refrigerated crescent rolls1 cup shredded cooked chicken1/2 cup shredded cheddar cheese, divided2/3 cup condensed cream of chicken soup, undiluted1/2 cup milk
Preparation
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° 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.
