Chicken croissant roll casserole

Set oven to 350°F Spray 9 x 13 – with cooking spray. Mix together milk , three-quarter cup cheese and Un- diluted chicken soup can. Season with black pepper. For filling- ( make certain that cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tbsp milk; mix to combine. ( add a little more if the mixture seems dry) season with seasoned salt and pepper to taste. Unroll the crescent rolls. Place 1 heaping. Tbsp chicken mixture ( or a little more) on top of each cresant triangle, then roll up starting with the thick end. Drizzle a small amount of the soup mixture on the bottom of the dish. Then place the cresant rolls seam side down on top of the cream mixture in the casserole. Drizzle the remaining sauce on top ( you don't have to use full amount of cream sauce, just as much as desired. ) sprinkle with 1 cup grated cheese, or amount desired. Bake for about 30 min