Creamy Chicken Crescents - Gina Dale

2 (8 oz.) tubes refrigerated Big and Flaky Crescent Rolls
2 cup shredded cooked Chicken
1 1/2 cups shredded Cheddar Cheese, divided
1 can Cream of Chicken Soup
1/3 cup Milk

Preheat oven to 350.

Separate each tube of crescent dough into 6 triangles.

Combine chicken and 1 cup cheese.

Place about 2 tablespoons of chicken mixture onto wide end of triangle. Fold in sides and roll triangle toward point. Place point side down on an air bake sheet.

Bake at 350 for 15 minutes or until golden brown.

Meanwhile is a saucepan combine soup, milk, and remaining cheese. If there is any extra chicken mixture add that to the soup mixture also.  Cook until heated through and cheese is melted.

If you want a thinner sauce add more milk.

Serve over crescents or in little dipping bowls.

We like to cut the crescents after they are baked into strips and serve the sauce on the side in a little dipping bowl so the kids can dunk them strips in the sauce.

Note: I have recently been getting the sheet dough and making blankets instead of pillows.  Then cut with a pizza cutter into strips.  Much easier and faster and kids love it just the same!