Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the shredded chicken, ½ cup of mozzarella cheese, garlic powder, and oregano. Stir until well mixed.

Unroll the crescent rolls, scoop about ⅓ cup of the chicken mixture onto the wider end of each triangle, and roll tightly.

Spray a 9x13 baking pan with non-stick spray and arrange the rolled crescent rolls in the pan.

In a saucepan, combine the cream of chicken soup, milk, and remaining ½ cup of mozzarella cheese. Stir constantly until smooth.

Pour the cheese sauce over the rolls in the baking pan.

Bake for 30–40 minutes until golden brown and bubbly. Cover with foil if browning too quickly.

Let the rolls cool for 5–10 minutes before serving.