2 cups of chopped cooked chicken.
1 cup of shredded cheddar cheese.
1 can cream of chicken soup.
1 can of milk.
In a saucepan, prepare the soup using milk and set aside. Separate the crescent rolls and spoon chicken and cheese into each crescent. Roll and seal. Arrange the rolls in a 9×13 baking dish and pour the soup over them. In a preheated oven to 350° bake for 30 minutes.