1Cook chicken and dice. Mix 1/2 cup mozzarella cheese with the chicken in bowl set aside.
2Separate and unroll the crescent rolls and place side by side in a 9 by 13 baking dish. Put chicken mixture at one end of roll and roll into a cake roll (like a log).
3Heat soup, milk and the remaining cheese in a saucepan. When warm pour soup mix over the chicken roll. Bake at 350 degrees uncovered for 30 minutes or until brown and bubbly. NOTE: you can double recipe and put both loafs in the 9 x13 pan.