Cook chicken till no longer pink. Preheat oven to 375 degrees and lightly spray 9x13 pan with vegetable cooking spray. Combine soups, milk and sour cream in pan and heat until bubbly. Pour 1/3 of the mixture into baking dish. Unroll the crescent rolls and divide into triangles. On each triangle put about 3 T. of chopped chicken and about 1-1/2 T of cheese. Roll up and place in baking dish. Point of the crescent roll down. Top with remaining soup and sour cream mixture and cheese. Bake until rolls are brown - about 35 minutes. Top lightly with cheese and return to oven to melt cheese.
My parents went to West Texas a few years back to visit some friends. My mom came home and told us about a recipe her friend had made and how good it was. We never got the recipe but came up with something similar to it. This is very easy to make and it is really light. I have never heard anyone complain when I fix it and there is never any leftovers.