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1 chicken, boned and chopped
or 4 cans chopped chicken
2 cans crescent rolls
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. shredded Cheddar cheese
1/4 c. chopped onion

Heat soups. Pour some in bottom of 9 x 13-inch baking
dish. Mix chicken, cheese and onion together. Save some
cheese for top. Put 2 tablespoons of chicken mixture in each
roll. Roll up and put seam side down. You may have to pinch
the sides to keep it all in. Pour soups over roll-ups and
sprinkle with cheese. Bake at 375 degrees for 30 to 45 minutes or
until brown. You can add Ro-Tel tomatoes to the soup part.

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