Start by preheating your oven to 350°F. Mix the cream of mushroom soup, milk, and half of the grated cheese in a medium bowl. Blend well until the mixture is smooth. Pour the sauce into the bottom of a greased baking dish and set it aside.

Now, take your shredded rotisserie chicken and mix it with the remaining cheese in a separate bowl. At this stage, you can add seasonings like garlic powder, thyme, or even some barbecue sauce for more flavor.

Unroll the crescent dough and separate it into individual triangles. Put a spoonful of the chicken and cheese mixture onto the wide end of each triangle. Carefully roll the dough up, keeping the filling securely wrapped, so it becomes a neat little package.

Place the rolled crescents seam-side down into the prepared baking dish with the sauce. Bake uncovered for about 25 minutes, or until the tops are golden brown and the sauce is bubbly. The bottoms of the crescent rolls, submerged in the sauce, will have a soft, dumpling-like texture.

Remove the dish from the oven, and sprinkle fresh chopped parsley or other herbs on top for a pop of color and flavor. Serve hot, ladling extra sauce over the rolls for added decadence.