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Preheat the oven to 350°F.
In a large bowl, combine the shredded rotisserie chicken, softened cream cheese, most of the crumbled bacon, ranch seasoning, and about half of the sharp cheddar cheese. Mix until evenly combined.
Separate the crescent roll dough into individual pieces. Spoon some of the chicken mixture onto each piece of dough, then roll it up.
Arrange the filled rolls in a 9-by-13-inch baking dish.
In a bowl, stir together the cream of chicken soup, cream of celery soup, and 1 soup can of milk until combined.
Pour the creamy soup mixture evenly over the rolls. Top with the remaining sharp cheddar cheese and reserved bacon.
Bake uncovered at 350°F for 30 minutes.
If the tops are browning too quickly before the rolls are finished, loosely cover the baking dish with foil for the remaining bake time.
Serve hot.