So quick, so easy, my kids loved them growing up and they still do.
cheddar cheese, grated
cream of chicken soup
chicken broth (regular size can, not large)
1Boil and debone the chicken (as a shortcut, you can substitute canned chicken breast in equal proportions).
2Separate crescent rolls and place chicken on the large end of the triangle. Top the chicken with cheese, then roll from the large end to the point.
3Place in buttered 9x13 baking dish (glass works best). Mix chicken broth and soup together and pour AROUND the rolls (not on top).
4Bake at 350 degrees until the rolls are golden brown.
5Serve over rice or with any of your favorite side dish. Makes 8 chicken crescents.