Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish with nonstick cooking spray.

In a small bowl, combine the cream of chicken soup, milk, and grated cheddar cheese. Season with black pepper and a small amount of salt if needed.

Spread about 1/3 cup of the soup mixture evenly across the bottom of the prepared baking dish.

Unroll the crescent dough and separate it into individual triangles on a clean work surface.

Place a small portion of shredded chicken on the wide end of each crescent triangle.

Spoon about 1 teaspoon of the soup mixture over the chicken, taking care not to overfill.

Starting at the wide end, roll each crescent triangle toward the narrow point. Place each roll seam-side down in the baking dish.

Repeat until all the crescent dough and chicken have been used.

Pour the remaining creamy soup mixture over and around the crescent rolls, leaving some of the tops exposed so they can brown.

Bake for about 30 minutes, or until the crescent rolls are golden brown and the sauce is hot and bubbly.

Make sure the chicken is heated through to 165°F (74°C).

Remove from the oven and let the dish rest for about 5 minutes before serving.