Mix shredded chicken and cheese in a separate bowl.
Separate crescent rolls, and fill with chicken mixture wrapping dough around the filling.
Place in greased 9×13 pan.
Cover crescent pockets with soup.
Bake for 30 minutes or until golden brown.
*2 cups of shredded chicken is about 1/2 of a rotisserie chicken, so I went ahead and doubled the chicken and cheese for the filling so I could use the whole chicken. This is also handy if you want to have a party and double the recipe.