Preheat oven to 375°F. Lightly grease an 8-inch or 9-inch square baking dish (or a larger dish if you plan to add some extra veggies to the pan as well). Set aside.
In a small bowl, toss together chicken and ¼ cup of the grated cheese. It’s optional, but you can add any herbs or seasoning that you like at this point too (for instance garlic powder, onion powder, parsley, thyme, basil, oregano or chives).
Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 tablespoons of the chicken mixture in the center of each crescent roll. Roll the dough and place each rolled crescent roll in the bottom of the prepared baking dish.
Bake for 10-13 minutes, or until the tops and bottoms of the crescent rolls are golden brown and the rolls are cooked through.
While the rolls are in the oven, stir together the chicken broth, condensed soup, and remaining ¾ cup of grated cheese in a saucepan over low heat. Whisk constantly, just until the cheese melts. Remove from the heat before the sauce boils.
Once the crescent rolls are browned and cooked through, slowly and carefully pour the cheese sauce over and around the rolls – you might not need all of the sauce, depending on the size of your dish. I like to use just enough sauce so that it covers the bottom of the dish and comes up on the sides of the rolls slightly (you don’t want them totally submerged).
Put the dish back in the oven for about 5-10 more minutes, just until everything is hot and bubbly.
Garnish with chopped fresh parsley, if desired, and serve!