Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
In a large bowl, beat the softened cream cheese with 2 tablespoons melted butter, the milk, salt, black pepper, and crushed red pepper flakes until smooth.
Fold the chopped cooked chicken and sliced green onions into the cream cheese mixture until evenly combined.
Unroll both tubes of crescent roll dough and separate into 8 rectangles; press the perforations to seal and gently stretch each into a square.
Divide the chicken mixture evenly among the 8 dough pieces, placing the filling in the center of each square.
Bring the edges of each dough square up over the filling to form a bundle and pinch the seams to seal securely.
Place the bundles seam-side down on the prepared baking sheet and brush the tops with the remaining 2 tablespoons melted butter.
Sprinkle the tops with the crushed seasoned stuffing and grated Parmesan cheese.
Bake for 20 to 25 minutes, until the crescent dough is golden brown and cooked through; remove from the oven and let cool slightly before serving.
