Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or butter.
Unroll the crescent dough and separate into triangles. Press 4 triangles into the bottom of the baking dish, pinching seams together to form one solid layer.
Combine shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, paprika, and 1 cup of shredded cheddar in a medium bowl. Mix until well combined and creamy.
Spread the chicken mixture evenly over the crescent dough layer in the baking dish, reaching all edges.
Lay the remaining 4 crescent triangles over the chicken filling, pinching seams to seal. Brush the top with melted butter.
Bake for 25 to 30 minutes until the crescent rolls are golden brown and puffed.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top during the last 5 minutes of baking. Let rest for 5 minutes before serving.
