In a mixing bowl, combine the cooked, shredded chicken with ½ cup of shredded mozzarella cheese, garlic powder, and oregano. Mix thoroughly until well combined.

Unroll each package of crescent rolls, keeping them in triangles. Scoop about ⅓ cup of the chicken mixture onto the wide end of each triangle and roll up toward the pointed end.

In a saucepan, combine the remaining shredded mozzarella cheese, cream of chicken soup, and milk over medium heat. Stir until melted and creamy, about 3-5 minutes, and pour it over the rolls in the baking pan.

Preheat your oven to 350°F (175°C). Bake for 30-40 minutes, until the tops are golden brown and the filling is bubbly. Let cool before serving.

Serve warm with a side salad or dipping sauce.