2 cups Kraft Shredded Cheese (any blend you want), divided
2 cans cream of mushroom soup
1 full soup can milk
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Let's Make It
Boil chicken breasts until fully cooked. Remove from pan and cool.
Meanwhile open crescent roll cans and separate dough pieces lay each piece flat. Sprinkle shredded cheese on each piece enough to cover a quarter of the way down from widest part of dough. Shred cooled chicken and place at the top of the widest part of dough then roll up like you would normally roll crescent rolls.
Place in ungreased casserole dish (a big one) place in oven preheated to 350 degrees F. Bake uncovered until rolls are golden brown.
Meanwhile mix soup and milk in a bowl and pour over baked rolls. Sprinkle remainder of cheese on top and bake uncovered till cheese is melted. Cool then serve.