Prep the Chicken Mixture
In a large mixing bowl, combine the cooked, shredded chicken with ½ cup of shredded mozzarella. Sprinkle in the garlic powder and oregano. Stir everything together until the chicken is evenly coated in the seasonings and cheese.

Stuff the Crescent Rolls
Open the crescent roll packages and separate the dough into triangles. Take about ⅓ cup of the chicken mixture and place it on the wide end of each triangle. Roll up gently, tucking the filling inside as you go. Repeat for all 16 rolls.

Arrange in Baking Dish
Lightly grease your 9×13 baking pan and place the filled crescent rolls inside, spacing them evenly.

Make the Sauce
In a saucepan over medium heat, combine the remaining ½ cup mozzarella cheese, the can of cream of chicken soup, and milk. Stir until the cheese is melted and the sauce is smooth and warm.

Pour and Bake
Pour the sauce evenly over the stuffed crescent rolls, covering them completely. Bake in a preheated 350°F oven for 30 to 40 minutes, or until the rolls are golden brown and the sauce is bubbly.

Serve
Let the bake rest for a few minutes after removing from the oven. Then scoop and serve warm with your favorite side.