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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: