Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the chicken, ½ cup mozzarella cheese, garlic powder, and oregano. Mix until evenly coated.

Unroll the refrigerated crescent rolls onto a clean surface. Take about ⅓ cup of the chicken mixture and place it on the wide end of each roll. Roll up tightly to seal.

In a saucepan, combine the remaining mozzarella cheese, cream of chicken soup, and milk. Heat over medium-low, stirring until melted and smooth.

Grease a 9x13-inch baking pan and arrange the stuffed crescent rolls in a single layer. Pour the warm cheese sauce over the rolls.

Bake in the oven for 30-40 minutes until golden-brown and bubbling. Allow to cool for 5-10 minutes before serving.