• 1 3/4 cups chicken (cubed)
• 1 cup cheddar cheese (shredded)
• 1 (8 oz.) can Pillsbury refrigerated crescent rolls
• 1/2 can cream of chicken soup
• 1/2 can cream of mushroom soup
• 1/2 cup milk

Preheat oven to 375 degrees.  Combine chicken and 1/2 cup cheddar cheese.  Separate crescent roll dough into 8 triangles.  Place about 3 tablespoons of the chicken mixture on wide end of each triangle and roll to opposite point.  In medium saucepan, combine soups, milk and 1/4 cup cheese.  Heat until cheese melts.  Pour half of soup mixture into greased 8 or 9 inch square baking dish.  (Reserve remaining soup for sauce.)  Arrange filled crescents over hot soup mixture.  Bake at 375 degrees for 20 to 25 minutes, until golden brown.  During the last 10 minutes, sprinkle with remaining cheese.  Serve with remaining sauce poured over top.