• 1 (8  ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10  ounce) can cream of chicken soup, undiluted
• 3/4  cup grated cheddar cheese or swiss cheese (or any cheese of choice)
• 2  cups finely chopped cooked chicken
• 1/2  cup half-and-half cream or milk (or use whipping cream)
• 1 (3  ounce) package cream cheese, softened
• 3  tablespoons butter, softened chopped onions (can use green or yellow, any amount desired)
• 1  cup grated cheese, for topping

1. Set oven to 325 degrees.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup.
4. Heat just until the cheese melts (do not boil).
5. In a bowl, mix the cream cheese and butter until smooth.
6. Add in the chopped chicken and onion; mix well until combined.
7. Roll up 1 tbsp (or a little more) of mixture in the crescent rolls.
8. Drizzle a small amount of soup mixture on the bottom of the dish.
9. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
10. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup grated cheese, or amount desired.
11. Bake for about 30 minutes.

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