Chicken And Cheese Crescents

• 1 (4 lb.) whole chicken, cooked and deboned
• 2 (10.75 oz) cans condensed cream of chicken soup
• 2 1/2 c. milk
• 1 c. shredded Cheddar cheese
• 2 (8-oz) cans refrigerated crescent roll dough

1. Preheat oven to 350u0b0.
2. In a large saucepan, heat cream of chicken soup, milk and 4-oz of the cheese over low heat. Meanwhile, separate crescent rolls into triangles.
3. Place some chicken onto the large end of each roll and top with a little cheese.
4. Roll up and place in a 9 x 13 inch baking dish.
5. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
6. Bake at 350u0b0 for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
7. Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese.
8. Return to oven until rolls are browned and cheese has melted.

chicken, condensed cream, milk, cheddar cheese, crescent roll

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37288 (may not work)