Prep Time: 10 mins -  Total Time: 35 mins -

Cook Time: 25 mins Yield: 4 servings

Ingredients

2 cans (10 oz each) drained chunk chicken (breast or white & dark) 3/4 cup shredded cheddar cheese 1 tube Pillsbury refrigerated crescent dinner rolls 10 1/2 oz can of Campbell's condensed cream of chicken soup 1 cup milk

Directions

1. Preheat oven to 375 degrees.
2. In small bowl, combine chicken and approx. 4 tablespoons cheese. Separate crescent dough into 8 triangles onto wax paper. Divide the chicken/cheese mixture between the 8 triangles, placing scoops on the wide end of rolls.
3. Starting at the narrow end of triangles, lift the end up and over the scoop mixture, tucking under the wide end of triangle. Fold over the two outside corners to meet in the middle on top and lightly press together (my wife calls it a diaper shape).
4. Combine soup, milk and about 80% of remaining cheese, heating until cheese melts. Pour soup mixture into 9x11 (or casserole) baking dish. Arrange filled cresBake 20 minutes or until golden brown. Sprinkle with remaining cheese and continue baking approx. 5 minutes or until cheese melts. Scoop the sauce over the top when eating.

-- Submitted by: Jerry Robertson