Crescent Roll Chicken Casserole

1 (8 ounce) tube refrigerated crescent roll dough (8 count)

1 cup cooked, diced chicken

1 cup grated cheese, divided (I use extra sharp cheddar cheese, but American, white cheddar, mozzarella, gouda, Havarti, Colby Jack, Swiss and Monterey Jack will all work)

1 (10.5 ounce) can condensed cream of chicken soup, not diluted (I like the Healthy Request line for less sodium, but any variety will work)

¾ cup milk, water, or low-sodium chicken broth

Optional garnish: chopped fresh parsley or other herbs

Directions at theseasonedmom.com

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