Preheat oven to 350°F (175°C) and spray a 9×9-inch baking dish with cooking spray.

In a saucepan over medium heat, combine the cream of chicken soup, ¾ cup shredded cheddar cheese, and milk. Stir until cheese is melted and the mixture is smooth. Set aside.

In a medium bowl, mix the softened cream cheese, melted butter, garlic powder, chopped onion, cooked chicken, salt, and pepper until well combined.

Spoon a thin layer of the soup mixture into the bottom of the prepared baking dish.

Unroll the crescent dough and separate into triangles. Place a spoonful of the chicken mixture onto each crescent triangle, roll up, and place seam-side down into the baking dish.

Pour the remaining soup mixture evenly over the rolls.

Sprinkle the top with the remaining 2 cups of shredded cheddar cheese.

Bake for 30 minutes, or until bubbly and golden brown.

Let cool slightly before serving.