Preheat oven to 375. On a floured surface, roll each biscuit into an oval shape 4 by 3 inches. Spread a scant 2 tablespoons chunky chicken spread over center of each biscuit. Arrange 2 broccoli spears on each biscuit so that flower ends extend beyond edge of roll. Fold ends of dough over broccoli so that they overlap; pinch to seal together. Place biscuits on ungreased baking sheet and bake 15 minutes, until golden brown. Meanwhile, in a small saucepan mix soup and milk. Heat to boiing; simmer 2 minutes, stirring almost constantly. Serve sauce over biscuits. Makes 10 roll-ups.