2 pkgs refrigerated crescent rolls 2 cups shredded chicken (2 chicken breasts) 1/2-3/4 cup shredded cheddar cheese, divided 1 can cream of mushroom soup 1 1/4 cup milk 1 T black pepper 1 T parsley
Preheat oven to 350. Spray bottom of 9×13 with cooking spray. Remove crescent roll dough and separate into 4 squares (per container). Pinch seams to seal. In each square add chicken and cheese. Pull together four corners and pinch openings to seal. Place in 9×13 pan.
Combine milk & soup, pepper and parsley. Pour around pockets. Bake for about 40 minutes, or until tops of crescent pockets are golden.