Cheesy Chicken Roll-Ups

I grew up with these little rolls of deliciousness, so they bring back all kinds of good memories for me. Specifically, I remember my grandmother making them for me on my 8th birthday in Sun River, Oregon...but I digress. I made them the other night for my family and they were a hit, which wasn't surprising. I didn't find them quite as tasty as I used to, but I also rarely cook with processed ingredients like the crescent rolls in this recipe. I subbed out my homemade mac-and-cheese sauce for the cream-of-chicken soup, adding some chicken broth to make the flavor a little more full-bodied. But the original recipe is easy to follow and tastes great without causing too much work; it's how I made it for years. I will write the recipe as-is, but include my updates next to each ingredient and you can decide how you want to make it. (Once again I used my cell phone for pics...sorry for the poor quality!)

Ingredients:

2 cans crescent rolls (*name brand works best)
2 small cans (6-7 oz) chopped chicken breast (or 2 cups cooked, shredded chicken)
1 can cream of chicken soup (or use the mac and cheese sauce mentioned above)
milk
8 oz. cheddar cheese, shredded

Oven Temperature: 350 degrees
Baking Time: 20-25 minutes

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Start out by cooking the soup per the can directions, but use milk in place of the water. Keep the soup at a medium temperature the entire time. While it is heating up, start working on the roll ups.

Mix the chicken and half of the cheese. Open up the crescent rolls and pull at the perforations to make triangle-shaped dough. Place the chicken and cheese mixture into the center of the wide end of each dough piece and roll up.

Place the chicken rolls into a 9x13" glass pan.

By now your soup should be heated through. Add the remaining cheese and allow it to melt in the soup. Once it has melted, stir the soup well and then pour it over the top of the crescent rolls. Pop it in the oven (uncovered) and bake it for 20-25 minutes, or until the rolls are golden brown and the sauce is bubbling.

Scoop the rolls out of the pan, place any excess sauce over the top, and serve hot!