2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(10 3/4 oz size)
1 cup fat free cheddar cheese
2-3 boneless skinless chicken breast

I boil my 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.

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