1 can cream of mushroom and roasted garlic soup
1 cup milk
2 (12-oz) cans chicken ; drained or comparable amount of cooked cubed chicken breast
2 cans refrigerated crescent rolls
In sauce pan combine milk, soup, and 1 cup cheese, heat slowly until cheese is melted. Pour into an 13x9 casserole dish. Separate crescents into triangles and on the wide end add a spoon full of the chicken and roll up. Set each crescent bundle into the soup mixture. Bake at 350 for about 20 minutes until rolls are browned. Top the crescents with remaining cheese and put in the oven until cheese is melted.
