Crispy Stuffed Chicken Rolls

1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray.
2. Leave frozen fajita chicken out to thaw, then cut into cubes.
3. In a bowl, combine chicken and 2 tablespoons of cheese. Separate crescent rolls into triangles. Place about 3 tablespoons of chicken mixture on the wide end of each and roll up.
4. Combine soup, sour cream, milk and ¼ cup cheese in saucepan. Heat until cheese melts.
5. Pour half of soup mixture into baking dish. Arrange crescent rolls over soup mixture. Bake uncovered for 20 minutes. Remove from oven and pour remaining soup over top. Sprinkle with remaining cheese. Bake until bubbly, about 10 minutes.

Notes/Additions

• Nutrition information calculated using low-fat ricotta cheese