In a medium-sized mixing bowl, combine the cooked shredded chicken, ½ cup of mozzarella cheese, garlic powder, and oregano. Stir until all ingredients are fully incorporated. Set aside.

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Unroll each crescent roll on a clean countertop, scoop approximately ⅓ cup of the chicken mixture onto the wide end, and roll tightly. Arrange the rolled crescents in the baking dish.

In a saucepan over low heat, combine the remaining mozzarella cheese, cream of chicken soup, and milk. Stir continuously until the cheese has melted and the mixture is smooth, about 5 minutes.

Pour the warm cheese sauce evenly over the rolled crescents in the baking dish, covering well. Bake for 30–40 minutes until golden brown and bubbly.

Remove from oven and allow to cool for a few minutes. Serve warm with a side salad or steamed veggies.