• 1 can cream of chicken soup
• 2 cans crescent rolls
• 3/4 cup cheddar cheese, shredded
• 1/2 cup milk
• 1/2 block of cream cheese, room temp
• 2 TBS butter, room temp
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 2 cups cooked chicken, shredded
• 1/2 cup cheddar cheese, shredded
• Seasoned salt and Pepper to taste
• 2 TBS milk
• 1 cup cheddar cheese, shredded

Set oven to 350°F. Spray a 9×13 dish with cooking spray.

Mix together cream cheese and butter until smooth. Stir in garlic powder, chicken, onion powder, 1/2 cup cheddar cheese, seasoning salt, pepper, and 2 Tbsp milk.

Unroll the crescent rolls. Scoop chicken mixture on top of the wide end of of each crescent triangle, then roll up starting at the thicker end.

Mix together ½ cup milk, ¾ cup cheddar cheese and chicken soup.

Spread a small amount of soup mixture on the bottom of the dish. Place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

Cover rolls with the remaining sauce and top with remaining 1 cup cheese.

Bake uncovered for 30 to 35 minutes.