Chicken Crescent Rolls

• 2 cans crescent rolls
• 2 cans 26 oz cream of chicken soup
• milk (1 cream of chicken soup can full)
• 2 cups cheddar cheese
• 2-3 boneless skinless chicken breasts
• 1 chicken bouillon cube
• several slices of onion
• salt and pepper

Bake chicken with water, bouillon cube, onion, salt and pepper at 375 for 1 hour. Cool and shred chicken. Turn oven to 350.

Break apart and roll out individual crescents, and place 2 Tbsp of chicken and some shredded cheese in each one and roll them up. Bake in oven at 350 for (check times) 10-15 minutes until turning golden brown.

Mix cream of chicken with 1 can of milk, then pour mixture over the top and bake an additional 10 minutes. Top with remaining cheddar cheese and bake 10 more minutes. - check times