Servings: 6

1 whole chicken 1 whole chicken
 
2 cups of chicken broth (made when cooking chicken preferably) 2 cups of chicken broth (made when cooking chicken preferably)
 
1 can of cream of mushroom soup 1 can of cream of mushroom soup
 
1 can of cream of chicken soup 1 can of cream of chicken soup
 
2 cans of crescent rolls (8 rolls per container) 2 cans of crescent rolls (8 rolls per container)

Pressure cook 1 whole chicken cut into large pieces (wings, legs, split torso).  You can also just boil it but it takes a lot longer.  Either method is fine as long as you end up with completely cooked chicken and some good broth.  I guess you could peel the skin off before you cook it, but I like leaving it on for the richness it adds to the broth.  I do cut off any large chunks of skin hanging off.
After cooking, peel off the skin, if you left it on, and throw it and the bones away (unless you keep the bones for stock).  Pull the meat off of the bone in small bite-sized chunks.
Take a crescent roll and lay it flat in your hand.  Put 2 to 4 chunks of chicken on the larger end of the roll about ½ inch to 1 inch from the end.  Wrap the chicken with the rest of the roll.  There should be enough chicken so the roll wraps around and at least partially back around the chicken.  Put the chicken rollup into a casserole pan.
Repeat 15 more times.  We have to use two 8 inch square glass pans to fit them all.
Mix 2 cups of the chicken broth with the can of cream of mushroom soup and the can of cream of chicken soup and pour over the rollups.
Bake at the temp listed for the crescent rolls, usually 375 degrees, for 5 to 10 minutes longer than suggested for the rolls.  What I normally do is start checking after about 15 minutes and watch for the liquid to barely start bubbling.  Then I put it on high broil until the tops of the rolls get a medium brown.
Carefully remove from oven

If you want to make the dish a bit leaner and have the time, you could put all of the broth in the fridge and let the fat set up and skim the fat away.  If you want to make the dish a bit leaner and have the time, you could put all of the broth in the fridge and let the fat set up and skim the fat away.
If you really wanted a leaner dish and wanted to control the portions better, I guess you could cook boneless skinless breasts (boiling or microwave) and use store-bought or homemade broth.  If you really wanted a leaner dish and wanted to control the portions better, I guess you could cook boneless skinless breasts (boiling or microwave) and use store-bought or homemade broth.