4 boneless chicken breasts, cooked and shredded
2 cans cream of chicken soup
1 can amount of milk
1 cup chicken broth
1-8oz package cream cheese
1/2 small onion chopped
3-4 stalks of celery, chopped
2 T butter
2-3 pkgs crescent rolls
shredded cheddar cheese(optional)
Saute celery and onions in butter, until tender. Mix chicken, celery, onions, and cream cheese thoroughly. Unroll the crescent rolls and leave two together to form a rectangle. Press the seams together and then fill with the cream cheese mixture. Roll up and pinch the ends closed. Dip in melted butter then roll in bread crumbs. Sprinkle cheese over the top and bake at 350 for 20-25 min.
Mix and warm soup, broth, and milk. Serve over the top.