Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine softened cream cheese and sour cream until smooth and creamy.

Fold in cooked shredded chicken, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.

Unroll refrigerated crescent rolls and add 1-2 tablespoons of creamy filling at the wide end of each triangle, then roll tightly.

Mix cream of chicken soup and milk until smooth, then pour over the arranged crescent rolls in the baking dish.

Bake for 30-35 minutes until golden brown and filling is bubbly. Let rest for 5 minutes before serving.