Heat oven to 375. Unroll crescent rolls and separate. Fill each crescent roll with chicken and cheese and roll up. Mix soup and milk until well blended. Pour 3/4 of soup mixture into 9 x 13 casserole dish. Place rolls on top and pour remaining soup mixture over. Bake for about 30 minutes until golden brown. I cover for the first 10 - 15 minutes so they don't get too brown.