In a mixing bowl, combine the shredded chicken, ½ cup of mozzarella cheese, garlic powder, and oregano. Stir the mixture thoroughly until all ingredients are evenly coated and combined. Set this bowl aside.

Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan lightly. Unroll the crescent rolls, placing a generous ⅓ cup of the chicken filling at the wide end of each triangle. Roll the crescent dough tightly around the filling.

Arrange the filled crescent rolls in your greased baking pan, placing them close together but not touching. Tuck the tips of the rolls underneath.

In a medium saucepan over medium heat, combine the remaining ½ cup mozzarella cheese, cream of chicken soup, and milk. Stir continuously until heated through and melted, about 5-7 minutes.

Transfer the prepared baking pan to the preheated oven and bake for 30-40 minutes until the tops are golden brown and the sauce is bubbling.

Remove from the oven and let cool for a few minutes. Serve warm using a spatula, ensuring to scoop up some of the creamy sauce.