This is another recipe from Hillbilly Housewife. My husband said this reminded him of his Grandma's Chicken Dumplings - definitely a comfort-tasting-food!
1 1/2 cups cooked shredded chicken
1 cup cheddar cheese, shredded and divided
refrigerated crescent rolls
can cream of chicken soup
1 soup can of milk
Preheat oven to 350 degrees.
Mix together the chicken and 1/2 cup cheese. Unroll crescents and separate. Set aside momentarily.
Heat soup in a saucepan over low heat. Whisk milk into the soup. Cook about five minutes, or until heated through. Pour soup into an ungreased casserole dish.
Place approximately one Tablespoon of chicken mixture onto each crescent and roll the crescent over the filling. (The chicken and cheese will leak out and be messy; that is okay.) Lay the filled crescents into the soup.
Bake 22 minutes. Sprinkle with remaining cheese and bake an additional 10 minutes until the cheese has melted.