Chicken Cresent Bake

2 (8 ounce) cans Refrigerated Crescent Dinner Rolls
Topping >1 (10 3/4 ounce) can chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk
Filling
4-6 ounces cream cheese (very soft)
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes or sauteed onions
2 large cooked chicken breasts, finely chopped *this is were I use a rotisserie they are already cooked and seasoned! You will notice I do this for alot of recipes....the easier the better!
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk * splash more in if it' s too sticky
1-2 cup grated cheddar cheese (for topping)
Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired). and set aside
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with salt / pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.
*adapted from a recipe on recipezaar.com