Now this is not exact so feel free to improvise.
1 lb chicken
1 can cream of chicken soup
1 can ro-tel tomatoes (mild, or spicy-your choice)
1/2 can milk
1 packet taco seasoning
1 cup or more grated cheddar or mozzarella cheese (or both)
8 crescent rolls (I used jumbo)
1/4 cup black olives (optional)
Cook chicken, let cool and cut into small pieces
mix chicken, taco seasoning, cream of chicken soup, ro-tel, milk and cheese together. May add a little of the chicken broth but be careful to not make it too soupy.
In 13 x 13 glass pan lay out crescent rolls where they are solid on the bottom of the pan and let the ends lay over pan.
Place filling of chicken, cheese, soup etc. over crescent rolls, top with more cheese and black olives. Pull corners of crescent rolls over top of mixture. Bake at 325° til rolls are golden brown.
Let cool 10 minutes before cutting.