Ingredients:

• 2 skinless chicken breasts
• 8 oz. can crescent rolls
• 2 cans cream of mushroom soup
• 3/4 cup milk
• 4 slices of American or Cheddar cheese

Directions:

Boil chicken for forty (40) to forty-five (45) minutes, until done. Cool. Remove meat from bone. Heat both cans of soup with 3/4 cup of milk on medium heat until warm. Separate and lay crescent rolls flat. Place about one (1) large tablespoon of chicken on the wide end of the roll. Lay 1/2 slice of cheese on top, then roll wide end to small. Put a thin covering of coup on the bottom of the 9×13 inch pan. Place rolls in the pan. Cover with a little soup so that the rolls are covered. Bake at 350 degrees for fifteen (15) to twenty (20) minutes or until light brown. Serve with remaining soup and a vegetable.