Made these for lunch today...was a great way to use up the leftover Parmesan Chicken :) I got this recipe originally from my college roommate, Tiffany...but I have changed it up a bit to make it my own.
2 cans (about 10.5 ounces each) cream of chicken soup
2-3 boneless skinless chicken breasts, cooked and chopped up
1 1/2 cups shredded cheddar cheese
Handful of black olives, sliced (I use my egg slicer to do this...it's quick!)
1-2 packages of Crescent rolls, uncooked
Spray bottom of a 9 x 13 baking dish with cooking spray. Pour in 1 can of cream of chicken soup and spread around the bottom of the pan.
In a bowl, combine chopped chicken, black olives, and shredded cheese. Stir. Add about a tablespoon of cream of chicken soup from the second can to help the mixture stick together a little (saving the rest of the can for later) and stir again.
Place heaping tablespoons of the mixture into the larger end of the crescent rolls and roll up (sort of like pigs in a blanket). Place in the prepared 9 x 13 pan. One you have used all of the mixture/crescent rolls, spoon the remaining cream of chicken soup over the chicken roll-ups. Bake at 350 degrees for 20-30 minutes. About ten minutes before it is finished, sprinkle extra shredded cheese over the top if you like, then finish baking. My kids loved them!