Preheat the oven to 375 degrees F.
Add the cream of chicken soup and the cream cheese together in a medium pot over medium heat.
Add the dressing mix and stir to combine.
Turn the heat to low.
Transfer most of the sauce mixture to a large bowl, reserving the rest in the pan to use as gravy.
Add the chicken and the green onions to the large bowl and mix until well-combined.
Separate each of the crescent roll doughs along the perforated edges and place the individual triangles on a cookie sheet.
Scoop a heaping spoonful of the chicken mixture onto each of the crescent dough triangles.
Roll the dough up, tucking them as necessary to ensure the chicken mixture doesn't leak out.
Bake until golden-brown and puffed, for about 9-12 minutes.
Serve warm topped with the remaining gravy.