Preheat oven to 375°F.

In a large bowl, stir together the can of cream of chicken & mushroom soup, milk, and 1 tablespoon of the ranch seasoning powder until well combined and smooth.

Pour all but ¼ cup of the soup mixture into the bottom of a 9x13 casserole dish and spread it out evenly. Keep the remaining soup mixture in the large bowl to combine with the remaining ingredients.

In the bowl with the remaining soup mixture, add the cream cheese, remaining ranch seasoning powder, and chopped chives. Stir together until your cream cheese is well incorporated, and minimal lumps of cream cheese remain.

Pop open the can of Grands original crescent rolls and separate the individual triangles. Using your fingertips, gently flatten each crescent roll triangle to get a larger area to place the filling. You can assemble one roll at a time if your workspace is limited.

Evenly distribute (using about 2 to 2½ tablespoons) the chicken filling into the center of the largest/widest part of each of the flattened triangles.

Starting with the larger part of the triangle, gently pull up the sides of the crescent roll-up, then fold the longer (more narrow) part over the top. Being very careful, try to seal as much of the sides as possible. You want a little bun-shaped, chicken-filled crescent. Do not worry if they are not perfectly sealed up. The crescent roll triangles are not always sized exactly the same, so you may need to use some of the excess long narrow pieces to patch over some of the exposed chicken filling areas.

Place the chicken-filled crescent rolls into the 9x13 casserole dish leaving a little space between each filled roll. This allows the crescents to expand during baking and also allows the sauce to surround each chicken crescent roll. Repeat until all the crescents have been filled.

Bake for 20 to 22 minutes or until the sauce is bubbly and the tops of the crescents are golden brown.

Once your chicken crescent rolls have come out of the oven, you can garnish them with a little sprinkle of additional chopped chives. You can also drizzle some of the sauce from the dish over the tops of the crescent roll when plating and serving.