6½ oz can chicken, drained
tablespoons Instant minced onion or ½ cup chopped onions
cup (3 oz) shredded cheddar cheese
can condensed cream of mushroom soup
8 oz can Pillsbury refrigerated Quick Crescent dinner rolls
Preheat oven to 375. In small bowl combine chicken, onion, ½ cup of shredded cheese (reserve ¼ cup) and 5 tablespoons of soup. Separate crescent roll dough into 8 triangles. Place 2 tablespoons of chicken mixture on the wide end of each triangle. Roll up, start at shortest side of each triangle and roll to opposite point. In small saucepan heat remaining soup, reserved cheddar cheese and milk until bubbly. Pour ½ of soup mixture (3/4 cup) into greased 8 or 9 inch square pan. Arrange filled crescents over soup. Bake 25-30 min till golden brown. Serve with remaining sauce over top.