1 lb chicken breast ( cooked slowly doused in poultry seasoning &
shredded)
2 cans of cream of chicken soup ( with herbs if you can find it, if not..
add more poultry seasoning)
milk ( fill one can of cream of chicken soup can)
2 cans, or rolls of cressant rolls
2 cups of shredded white sharp cheddar cheese

Mix the milk and soup together. Grease the bottom of a 9×12″ pan with
soup mix line bottom of pan with one roll of dough add shredded chicken
spread cheese over chicken. Dump 95% of the soup mix over cheese. Cover
with rest of dough and brush remaining soup mix over top. Bake until
golden brown– usually 45 mins @ 350 degrees uncovered. This is an
excellent dish to hide peas, carrots, broccoli, ect. you get the idea..