Chicken Crescent Roll Casserole

2 (8 ounce) cans Crescent Dinner Rolls
1 can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter (very soft)
2 large cooked chicken breasts, finely chopped
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper
 2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth. Add in the chopped chicken and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
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 (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Dinner Rolls

2 1/4 tsp yeast
1/4 c warm water
1 c milk
3 tbsp butter
1 egg beaten
3 tbsp sugar
1/2 tsp salt
3 c flour

In a large bowl dissolve the yeast in the warm water. While doing that warm the milk and butter in the microwave for 1 minute. Add the beaten egg, sugar, salt and 1 cup of flour. Then add the milk/butter (let it cool down for a little). Add the rest of the flour. Knead the dough for 6-7 minutes. Let rise for 1-1 1/2 hours. Then shape into rolls. Let the rolls rise for 30-45 minutes. Then bake at 350* for 25 minutes.