Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray.
In a mixing bowl, stir together the cream of chicken soup, milk, and shredded cheddar until combined; set aside about 1/3 cup for the bottom of the dish.
Separate the crescent roll dough into 8 triangles. Place about 6 oz chopped cooked chicken across the wide end of each triangle.
Spoon about 1 teaspoon of the soup mixture over the chicken on each triangle, then roll each crescent up from the wide end toward the tip.
Spread the reserved ~1/3 cup of soup mixture in the bottom of the prepared 9x13 dish, arrange the rolled crescents in the dish, then pour the remaining soup mixture evenly over the rolls.
Bake for about 25 minutes, or until the rolls are heated through and the topping is bubbly.
