Shred your chicken and grate your cheese. Set aside ¼ cup of cheddar for the sauce.
Mix the chicken with the remaining shredded cheese and season to taste.
Melt butter in a saucepan over medium low heat. Add flour and cook for 2 minutes.
Slowly whisk in the water, then add milk, chicken bouillon, and seasonings.
Stir in the reserved cheddar until melted and creamy. Once thickened, turn off the burner and set aside.
Fill each crescent roll with the chicken mixture and roll up.
Place in a greased baking dish and pour the sauce over top.
Bake uncovered at 350°F for 40 minutes, or until golden brown and fully cooked.
