1Set oven at 350. Spray a 9X13 dish with cooking spray (I prefer Butter Flavor PAM). Have cream cheese and butter sitting out to soften while you prepare the chicken and soup mixture
2Mix together in a bowl: milk, 1 cup colby/monterrey jack cheese, and undiluted cream of chicken with herbs soup. Sit to the side
3Cook chicken in skillet and season to taste with garlic pepper or your favorite seasoning (i.e. seasoning salt, salt and pepper). Finely chop chicken strips and sit to the side.
4For filling -- In a bowl mix the soft cream cheese and butter until very smooth, then add in garlic powder. Add in the chopped chicken, mushroom pieces, onion flakes, and cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add a little more if the mixture seems too dry).
5Unroll crescent rolls. Place 1-2 tablespoons of the chicken mixture on top of each crescent triangle, then roll up starting at the larger end.
6Pour a small amount of soup mixture on the bottom of the dish, just enough to cover. Then place the crescent rolls seam-side down on top of the soup mixture in the dish.
7Pour the remaning soup mixture on top and sprinkle with 1 cup or more grated cheese or amount desired. Bake for 35 minutes.