This is a recipe I came up with by taking bits and pieces from other recipes on Pinterest. It was good - Tom really liked it. Might make a few changes the next time I make it.
1 can Jumbo Crescent rolls (8 rolls)
4 cups shredded chicken
8 oz cream cheese, softened
Salt and pepper
1 can condensed cream of chicken soup
1 can skim milk
Preheat oven to 350. Lightly spray 9 x 13 baking dish with olive oil.
Mix together the chicken and cream cheese - add salt and pepper to taste.
Separate the crescent rolls. Slightly flatten one roll. Place about 1/2 cup of the chicken mixture at the wide end of the triangular roll. Pull up the sides to cover the mixture ending with the long pointed end. Make sure the chicken is completely covered by the dough and the dough is pinched together to seal. Place in casserole.
Repeat with other 7 crescent rolls.
Mix together the soup and a can full of milk. Pour around the chicken crescents in the baking dish. Be careful to not pour over the crescents as it will prevent them from browning and will get the dough soggy.
Sprinkle crescents with Parmesan cheese.
Bake 25- 30 minutes or until crescents are golden brown and sauce is bubbly.
Bake 25 - 30 minutes.