Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch (or similar size) baking dish.

Unroll the crescent dough and, if desired, press the triangles together to form one sheet. Fit half the dough (or half the triangles) into the bottom of the prepared dish, pressing seams together.

Toss the cooked chicken with a pinch of salt, pepper, and any preferred seasonings. Spread the seasoned chicken evenly over the bottom layer of dough.

Sprinkle the shredded cheese over the chicken in an even layer.

Arrange the remaining crescent roll pieces over the cheese. You can place triangles point-side-up for a decorative top or press a second dough sheet over the filling for a sealed pie-like top.

Bake for 15–22 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly. Tent loosely with foil for the last few minutes if the top browns too quickly.

Let the casserole rest for 5 minutes before slicing and serving.