1 can Pillsbury Refrigerated Crescent Dinner Rolls
1 can Cream of Mushroom Soup
1/3 cup of milk
4oz Herb and Garlic Cream Cheese (or just plain Cream Cheese if that's what you have)
1 cup chopped COOKED chicken
1/4 cup cheddar cheese
1 tbsp milk
3/4 cup cheddar cheese
Set the oven to 350°F. Spray a 9x13 dish with cooking spray. Use a whisk to mix together the soup and 1/3 cup of milk. Once mixed, set aside.
The filling: In a bowl, whisk the cream cheese and 1tbsp of milk together. Add the chopped COOKED chicken and 1/4 cup of cheddar cheese. Mix well. If you are not using flavoured cream cheese, then add the spices that you wish at this time. The possibilities are endless! Unroll the crescent rolls. Place 1 heaping tablespoon of the chicken mixture (or more) on top of each crescent triangle, then roll up starting at the thicker end. Remember the soup and milk mixture that you made? Pour some of that into the bottom of the pan now. You don't have to use the whole mixture. Then place the crescent rolls seam-side down on top of the soup mixture in the pan.
Drizzle some more soup mixture on top of the rolls. You don't have use it all, just use what you want. Sprinkle with 3/4 cup grated cheese. Bake for about 30 minutes.