Chicken and Cheese Crescents recipe

8 servings

1 (4 pound) whole chicken, cooked and deboned

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/2 cups milk

1 cup shredded Cheddar cheese

2 (8 ounce) cans refrigerated crescent roll dough

Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat.

Meanwhile, separate crescent rolls into triangles.

Place some chicken onto the large end of each roll and top with a little cheese.

Roll up and place in a 9x13 inch baking dish.

Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.

Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.

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.

Return to oven until rolls are browned and cheese has melted.