Baked Chicken In Crescent Rolls For 2 - cooking recipe

Ingredients

2 boneless chicken breasts, poached and cut into four pieces.
1 can crescent roll
1 can cream of mushroom soup
1/4 cup milk
1 cup shredded cheddar cheese, divided
salt and pepper

Preparation

Poach the chicken for 15 minutes in enough water to cover; salt and pepper the water; remove from water, cool and cut into 4 pieces.
Divide the crescent rolls and roll chicken in the rolls (you will not use but 4 of the rolls, so you will have 4 left over to cook for your bread) Place the chicken into a 8x8 casserole dish which has been sprayed with pam or buttered.
Place seam side down.
Heat soup, milk and 1/2 cup cheese in a small sauce pan until cheese is melted.
Pour over chicken bundles and then sprinkle the other 1/2 cup cheese on top.
Bake at 350 degrees until rolls are golden brown, approximately 20 minutes.
NOTE: I always freeze the water that I use to poach the chicken in 2 cup servings.
I then use this in the place of water in soups and stews.