Ingredients

1 3/4 C. cooked pheasant, cut sm.
1/2 C. (or more) shredded Cheddar cheese
8 oz. crescent rolls
1 can cream of chicken soup
1 can milk (using empty can of soup)

Cooking Instructions

Mix chicken and 2 tablespoons cheese, spread on rolls and roll up. Combine soup, milk and 1/4 cup cheese and heat until cheese is melted. Pour 1/2 of cheese sauce mix into 9″x13″ pan. Arrange filled crescents. Bake 20 to 25 minutes, at 375 degrees. Sprinkle with remaining cheese and bake 5 to 10 minutes longer. Serve with remaining sauce. NOTE: You may use cooked chicken or turkey for pheasant.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)