Cheesy Chicken Crescent Casserole by Cheesy Chicken Crescent Casserole2 large chicken breast 1 can crescent rolls 1 10.5 oz. can cream of chicken soup 1/2 soup can of broth (use what the chicken cooked in) 1/2 soup can milk 1 T. all purpose flour 6 oz. shredded cheese pinch of salt and pepperPersonally I prefer to buy a couple whole cooked chickens and shred (you can cook a couple chicken breasts, or whole chicken to preference. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. ( you can brown up the crescents first a bit if preferred, I like gooey) Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining.Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy. Then eat & enjoy.