Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside.

Unroll the crescent dough and separate it into triangles. Place a spoonful of cooked chicken and a sprinkle of shredded cheese at the wide end of each triangle. Roll up each crescent, starting at the wide end and rolling toward the point, enclosing the filling. Place them seam side down in the prepared baking dish.

In a medium bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, and black pepper until smooth. Pour this creamy mixture evenly over the crescent rolls in the baking dish.

Sprinkle the remaining shredded cheese over the top of everything. This will melt into a golden, cheesy blanket as it bakes.

Bake in the preheated oven for 25 to 30 minutes, or until the crescents are golden brown and the sauce is bubbling around the edges. Let it cool for about 5 minutes before serving so the sauce thickens slightly.