May 6, 2013
1 1/2 cup cooked and cubed chicken
1 cup of shredded cheddar cheese
1 cup of milk
1 can of cream of chicken soup
1 can of crescent rolls (8 count)
Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl. (I used my hands to mix it and mush it all together.) Roll out and separate the crescent rolls. In each triangle, place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.
Once you have all 8 rolled up, place them along the bottom of a lightly greased casserole dish. Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top. Sprinkle the remaining 1/2 cup of cheese on top. Bake for 1 hour at 350 degrees.