1¾ c cubed chicken, cooked with seasonings
1 can cream of chicken, mushroom/celery soup
1 c milk
1½ c grated cheddar or more to taste
1 can refrigerated crescent rolls
Cook and season chicken (garlic, onion, salt). In a saucepan, heat soup, milk, and ½ c cheese until melted. Pour ½ mixture into a greased 8x8 pan. Separate dough into 8 triangles. Place about 2 Tbsp of chicken and 1 tsp cheese on each triangle. Roll each up towards small end, tucking end under. Place crescents in pan. Bake at 375˚ for 20-25 min. Sprinkle with remaining cheese and serve with remaining sauce. Yum!