2 large chicken breasts, cooked and diced
8 oz. cream cheese, softened (almost melted)
3 tablespoons milk
1/2 c. shredded cheese (I usually use Mexican blend)
1 teaspoon dried parsley
1 can cream of chicken soup
1/2 soup can milk
2 cans crescent rolls
Mix cream cheese and milk. Add chicken, cheese and parsley. Put one spoonful of mixture on large end of crescent roll; pull rest of roll over top (like an envelope). Bake at 350 until golden brown. For sauce, mix soup and milk. Heat through and serve as "gravy" over top of rolls.
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