Preheat oven to 350. Lightly spray a 9×13-inch pan with cooking spray. Mix together milk, soup and cheese – set aside.
Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture.
Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9×13 dish. Place crescent rolls in dish.
Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.