2 chicken breasts
1 can cream of chicken soup
3/4 soup can of milk
2 cups shredded cheddar cheese
1 can 8 piece crescent rolls
Stew chicken, pull apart (or chop) and divide into 8 sections. Lay out each crescent, fill with chicken, sprinkle with cheese and seasonings (I used pepper), and roll up. Place in 9x13 pan. Mix soup and milk and pour over crescents. Sprinkle liberally with cheese. Can be baked immediately or frozen for a later date.
Bake at 375 degrees for approximately 20 minutes. I poke the crescent to be sure it is cooked.
Comment from Mel:
This is the original recipe, but for you ladies I added 2 extra crescents to be sure you each got enough. You can judge for your own family if 8 crescents would have been enough if you want to make this in the future. If you make it with 10 crescents, just increase the chicken. The other ingredients can all remain the same.