Got this recipe from a friend a few years back. My husband loves it!! I cut the fat count by using the low fat crescents and low fat soups...I even use skim milk. You can easily tweek this recipe to your personal taste.
1After patting chicken tenders dry with a paper towel, wrap each tender with a crescent and place in a cooking pan.
2Spoon soups on top. They do not need to be mixed, just spoon them on randomly.
3Fill one of the empty soup cans (about 3/4's the way full) with your choice of water or milk. Pour on top of the soup and chicken tenders. Salt and pepper to your taste.
4Bake, uncovered, at 350 degrees, 30 - 40 minutes, or until the chicken is done. The crescents will be golden brown on top. I spoon the gravy mixture on top of the dumplings at least once while cooking.