Crescent Chicken Rolls

This dish is by no means diet food between the butter, rolls and cheese but it is so good !
I would have these as a kid and now my kids love them. I usually double the recipe since my kids usually eat four each.
I sometimes just put the sauce on the side and not on top when baking it

Crescent Chicken Rolls

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 ounce) can cream of chicken soup, undiluted
1 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
2 cups finely chopped cooked chicken
1/2 cup half-and-half cream or milk
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon finely chopped onions

1. Set oven to 325 degrees.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 1/2 cup grated cheese and undiluted chicken soup.
4. Heat just until the cheese melts (do not boil).
5. Pour half of the cream mixture on the bottom of prepared casserole dish.
6. In a bowl, mix the cream cheese and butter until smooth.
7. Add in the chopped chicken and onion; mix well until combined.
8. Roll up 1 (scant) tbsp of mixture in the crescent rolls, and place seam-side down on top of the creamed mixture in the casserole.
9. Drizzle the remaining cream sauce on top
10. Bake for 30 minutes