Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Unroll the tube of refrigerated crescent rolls on a clean surface and separate the dough into individual triangles.

Spoon a portion of the cooked, shredded chicken onto the wide end of each triangle, then sprinkle with a bit of shredded cheddar cheese.

Starting from the wide end, carefully roll each triangle up toward the pointed end and place them seam side down in the baking dish.

In a mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth.

Pour the creamy sauce evenly over the top of the arranged crescent rolls and sprinkle the remaining cheddar cheese over the top.

Transfer the dish to the oven and bake for 25-30 minutes until the crescents are golden brown and the sauce is bubbling.

Let it cool for about 5 minutes before serving to thicken the sauce slightly.