5 chicken breast filets, cooked 2 cans cream of chicken soup 1 c. cheddar cheese 2 pkgs. of crescent rolls
Preheat oven to 350º. Divide chicken on the 16 crescent rolls; put chicken on the long triangular end and roll up as shown on package. Mix soup with milk; add cheddar cheese. Heat until cheese melts. Pour half of mixture in bottom of a 9X13 pan and then place the crescent rolls in the pan. Pour other half of mixture on top of the rolls. Bake 30 to 40 minutes.
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