3 pieces of chicken (boiled with salt/pepper + 2 tbsp butter and shredded)
1 can (8 oz size) refrigerated crescent rolls
1 can cream of chicken soup
1/3 cup milk
1 cup shredded cheddar cheese
Preheat oven to 350F
Separate crescent dough into triangles. Place about 3 Tbsp chicken on wide end of each triangle and roll to opposite point. Place all 8 spaced evenly in the bottom of a baking dish (either a 9 x 9 dish or a glass casserole dish) sprayed with nonstick spray. Bake for about 15 minutes or until the crescents start to turn golden brown.
In a bowl, mix the soup and milk together until creamy. (You may need to microwave for up to 1 minute to make it pourable). Pour the soup mixture over the crescents stuffed with chicken and bake for 30 minutes.
During the last five minutes, remove the dish from the oven and sprinkle with cheese. Pull out whenever the cheese is JUST melted and enjoy!
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