6- oz cooked chopped chicken breast (approximately 1 to 1-1/2 cups)
1 (8-oz) can refrigerated crescent rolls
1 (10.75-oz) can cream of chicken soup
½ cup milk
½ cup shredded cheddar cheese
Preheat oven to 350°F. Lightly spray a 9×13-inch pan with cooking spray.
Mix together milk, soup and cheese – set aside.
Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up.
Spread approximately 1/3 cup of soup mixture in bottom of 9×13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.