1 pkg. crescent rolls 2 cooked chicken breasts, chopped 1 can cream of chicken soup 1 cup shredded cheese I can of milk
Preheat oven to 350. Cook and shred chicken. Mix soup with 1 can of milk. Spread out crescent rolls; put small portion of chicken in widest end of roll. Put on some cheese and roll up. Put in 8 or 9 inch pan. Top with cream of chicken soup and milk mixture. Bake for 25 minutes
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.