2 (12.5 oz) cans chicken
2 (8 oz) crescent rolls
2 cans cream of chicken soup
2 c. milk
1 c. grated cheddar cheese
1 can green chilies (opt, I usually leave them out, but my mom always put them in when I was growing up)
Separate crescents. Place chicken on each. Roll up. Place in 9x13" dish. Bake 375* 15 minutes, or until browned. Meanwhile, mix remaining ingredients (1/2 the cheese). Pour over crescents. Put remaining cheese on top. Bake 20-25 minutes longer, until hot.
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