In a large saucepan, cook the shallots in the butter over medium/low heat stirring frequently until soft.
Sprinkle the flour into the shallot mixture and whisk until smooth and bubbling.
Whisk in the broth and LACTAID® Milk. Let simmer over low heat stirring frequently until sauce begins to thicken. Remove from heat and stir in 1/4 cup of the cheese, half of the salt and half of the pepper.
In a medium bowl, mix the chicken with 1/4 cup of cheese and the rest of the salt and pepper.
On a flat surface, roll out crescent dough with the point away from you. Place a tablespoon of the chicken mixture into the widest part of the dough. Roll the crescent dough and chicken mixture.
Repeat with the remaining crescents. Any leftover chicken mixture can be added to the cheese sauce.
Place the rolls in a greased 2 quart baking dish.
Spoon the sauce over the crescents and top with remaining cheese.
Bake until the crescents are cooked through and the cheese is golden brown, about 25 minutes.
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