Chicken Crescent Roll Casserole

2 (8 oz) cans Pillsbury refrigerated crescent dinner rolls
1 (10 3/4) oz can cream of chicken soup
3/4 c. grated cheddar cheese or swiss cheese
1/2 c. whipping cream

Filling
4 oz cream cheese, room temp
4 Tbsp butter, room temp
1/2-1 tsp garlic powder
1/3 c. onion, finely chopped
2 lg. cooked chicken breasts, finely chopped
1/2-3/4 c. grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp black pepper
2-4 Tbsp mayo
1-2 c. grated cheddar cheese

Set oven to 350
Butter a casserole dish (9 x 13)
In a saucepan, mix whipping cream, 3/4 c. grated cheese, and chicken soup. Heat just until the cheese melts. (Do not boil)

For the filling:
Mix cream cheese and butter until very smooth, add garlic powder. Add chicken, onion, and cheddar cheese, mix well until combined.
Add in 2 Tbsp mayo, mix to combine (can add more if it seems to dry)
Season with season salt and pepper to taste.
Unroll the crescent rolls. Place 1 heaping Tbsp chicken mix on top of each crescent, then roll starting at the thicker end.
Drizzle a small amount of soup mix on bottom of dish.
Then place crescent rolls, seam-side down, on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (or the desired amount) and sprinkle with 1 c. grated cheese.
Bake for 30 minutes or till heated through.