In a large mixing bowl, combine the cooked, shredded chicken with half of the shredded mozzarella cheese, garlic powder, and oregano. Stir until the ingredients are evenly coated.

Preheat your oven to 350°F (175°C). Unroll the crescent rolls and take about ⅓ cup of the chicken mixture to place at the wider end of each crescent triangle. Roll the dough tightly, tucking the edges in.

Lightly grease a 9x13 baking dish and place each rolled crescent, seam-side down, ensuring they are spaced slightly apart.

In a medium saucepan, combine the remaining shredded mozzarella cheese, cream of chicken soup, and milk over low heat. Stir continuously until smooth and well blended, about 5 minutes.

Place the assembled dish in the preheated oven and bake for 30 to 40 minutes, until the rolls are golden brown and the sauce bubbles up.

Let the bake cool for a few minutes before serving, and garnish with chopped parsley or basil if desired.