Preheat your oven to 375°F.

In a medium pot, combine the cream cheese and both cans of soup, then heat over medium.

Stir in the Italian dressing mix until everything is well blended, then reduce to low heat.

Pour most of this mixture into a large bowl, reserving some in the pot to use as a gravy for the stuffed rolls.

Add the shredded chicken and optional green onions to the large bowl, mixing everything together, then set it aside.

Separate the crescent roll dough and lay the triangles on a baking sheet.

Place a spoonful of the chicken mixture onto each triangle, then fold the sides in and roll up towards the long point.

Bake in the preheated oven for 9-12 minutes.

Serve warm, topping with the reserved gravy if desired.