Recently I was in Dallas visiting a friend, Norma Keplinger, and she gave me this recipe that she says is quick, easy and really good.  I didn't know you could buy cream of chicken soup with herbs but she says it's there.
 
Chicken Wrap
 
2- 8 oz pkgs. crescent rolls
2 lg. chicken breast halves cooked and chopped
2 T. onion, chopped
1 pkg. broccoli, pepper, mushroom comb., thawed
4 oz shredded cheddar cheese
1/2 cup mayo
1/3 to 1/2 can of cream of chicken soup with herbs
2 tsp dill weed
salt, pepper, garlic powder to taste
 
Unroll and separate 10 triangles.  Arrange in a circle on a 13" pan with points facing outside of the pan.  There should be a 5" diameter in the center of the pan.  Mix chicken mixture and spoon on widest end of triangle.  Bring outside points over, folding and tucking points into widest end of center.  Bake 20-25 minutes in 375 degree oven.