2 or 3 boneless, skinless chicken breasts, cooked and cut up
1 can cream of chicken soup
1/2 c. - 1 c. grated cheddar cheese
1/2 c. milk
1 can crescent rolls

Mix cheese, soup and milk. Pour half in a 9 x 12 pan. Separate rolls and place cut up chicken in and roll tucking edges in. Place in mixture. Then spoon the other half of sauce over rolls. Bake at 30 degrees for 25 - 30 minutes or slightly browned.