1 rotisserie chicken, meat removed a cut to bite size pieces

8 count of large (extra large size – Big & Flaky) crescent rolls

2 cups shredded cheddar cheese, divided in half

1 bag frozen broccoli steamers, cooked and chopped into bite-size pieces

Sauce

1 can cream of chicken soup (10 1/2 ounces)

1 cup milk

1/2 cup sour cream (optional)

1 cup shredded cheddar cheese

salt & pepper to taste

Preheat oven to 375 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.

In a large bowl, mix chicken, broccoli, and 1 cup of cheddar cheese. Separate crescent rolls – one at a time, place a crescent on a flat surface and add a large heaping scoop of chicken mixture and roll up, sealing (pinch) any openings. Repeat with the remaining rolls. There will be leftover chicken – set aside, it will be added later. Place rolls in a baking dish and bake for 10 minutes.

While crescents are baking for 10 minutes, in a medium size saucepan heat soup, milk, sour cream, and 1 cup cheddar over medium heat, stirring until cheese has melted. Keep warm on low.

After 10 minutes of baking, remove crescents from the oven, pour the remaining chicken mixture around the rolls, cover with sauce, and bake an additional 20 minutes. Remove and serve warm.