Preheat your oven to 350°F.
Lightly spray a 9×13-inch pan with cooking spray to prevent sticking.
In a mixing bowl, combine milk, cream of chicken soup, and cheddar cheese. Stir until everything is well blended.
Open the can of crescent rolls. Carefully separate them into 8 triangles.
On each triangle, place a generous amount of the chopped chicken at the large end of the triangle.
Add about 1 teaspoon of the soup mixture over the chicken on each triangle.
Now, roll up each triangle starting from the large end and rolling toward the point.
Spread approximately 1/3 cup of the remaining soup mixture in the bottom of the 9×13 dish.
Place the rolled crescent rolls in the dish, arranging them neatly.
Pour the remaining soup mixture over the top of the rolls.
Bake in the preheated oven for about 30 minutes, or until bubbly and golden brown on top.
