Creamy Chicken Stuffed Crescents

• 1 (8 ounce) package crescent rolls
• 1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup
• 5 -6 ounces milk
• 4 ounces shredded cheese, of choice
• 1 lb chicken (cooked & shredded)

1. Cook chicken as desired.
2. I usually boil boneless, skinless breast (I use 2 breasts) - then shred/chop.
3. Unfold cresent triangles & fill with chicken & cheese (as much as you want -- we like alot).
4. Fold & roll up cresents & place seam down in small greased baking dish.
5. Empty soup into small mixing bowl & then fill empty soup can half full (about 5 oz.)
6. with milk & mix into soup.
7. Pour soup/milk mixture over chicken cresents.
8. Top with shredded cheese.
9. Bake 375 for 20-30 minutes.
10. (I use colby/monterey jack cheese & sometimes I S&P my chicken as I put into cresents).
11. ENJOY!

crescent rolls, cream of chicken soup, milk, shredded cheese, chicken

Taken from www.food.com/recipe/creamy-chicken-stuffed-crescents-118305 (may not work)