2 cans of low fat refrigerator crescents 1 can of healthy low sodium cream of chicken soup (26oz) 1 cup fat free cheddar cheese 2 boneless skinless chicken breast

Boil the chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up. Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.