Chicken Pillows

2  cans of refrigerated crescent rolls
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup grated cheddar cheese
1/2 cup milk

Filling
4 ounces cream cheese
2 tablespoons butter 
1 teaspoon garlic powder
1 tsp minced onion flakes
2 C cooked chicken breasts, diced
3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1 C grated cheddar cheese (for topping)

Preheat oven to 350°F. Spray a 9x13 dish with cooking spray. In mixing bowl combine milk, 3/4 cup cheese and chicken soup

In separate bowl mix cream cheese and butter until smooth. (It is easiest when the cream cheese and butter are room temp). Add garlic powder,chopped chicken, onion, season salt, pepper, cheddar cheese, and milk; mix well. 

Unroll the crescent rolls. Place a spoonful of  chicken mixture  on top of each crescent triangle, then roll up starting at the thicker end.

 Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

Drizzle the remaining sauce on top and sprinkle with 1 cup of grated cheese. Bake for about 30 minutes.