This recipe was given to Kirkpatrick 30 years ago by a dear friend and has remained a family favorite. I see why Birds has stood the test of time in her household. Buttery crescents filled with chicken and swimming in a cream sauce hit all the comfort food notes. Kirkpatrick likes to serve the birds over steamed rice.

—Vianney Rodriguez, Food Editor

1 can refrigerated crescent rolls (8 ounces)
2 cups cooked chicken, diced
1 can cream of chicken soup (10.5 ounces)
1 can chicken broth (10.5 ounces)
1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch pan.

2. Unroll the crescent rolls and separate into 8 triangles. Place ¼ cup chicken on the wide end of each triangle, roll up dough and place in pan.

3. In a bowl, whisk together soup and broth. Pour over the prepared crescents. Top each crescent with 2 tablespoons cheddar.

4. Cover with foil and bake 20 minutes. Uncover and bake an additional 20 minutes.

Serves 4.