2 c. cooked chicken 1/2 soup can milk 8 oz. pkg. refrigerated crescent rolls 10 1/2 oz. can cream of chicken soup 1/2 c. shredded cheese
Separate crescent rolls. Place small amount of chicken at wide end of each one; roll up. Seal. Place seam side down in greased 9x13 inch pan. Thoroughly combine soup and milk; pour over rolls. Sprinkle with cheese. Bake in preheated oven at 350º degrees for 20 minutes.
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