• 3 chicken breasts, cooked and chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 C. grated Cheddar cheese
• 1/2 C. milk
• 1 8-count can crescent dinner rolls, uncooked

Preheat oven to 350 degrees. Mix together the cream of mushroom soup, cream of chicken soup, cheese, and milk in a heavy saucepan and cook on medium heat until melted. Wrap chicken pieces in crescent rolls across a 2-quart long casserole dish, sometimes I put the chicken completely under the crescent rolls and sometimes I layer the bottom first - it's a matter of taste! Pour soup and cheese mix over the chicken and crescent rolls. Bake at 350 degrees for 25-30 minutes or until top is golden and bubbly.