Preheat oven to 375F. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray.

Pour the canned soup and cream cheese into a medium pot and heat on the stove over medium heat, stirring often, until the cream cheese is melted and incorporated into the soup. Add the ranch dressing mix and remove the sauce from the heat.

Reserve 1 cup of the sauce, then add the rest to a medium mixing bowl. Add the shredded chicken and green onions; stir well to combine.

Separate the crescent roll dough and scoop a spoonful of the chicken mixture onto the wide end of each crescent roll and fold the long point of the dough over and around the chicken to create a little packet. Place each packet into the prepared baking dish.

Pour the reserved gravy around the chicken packets in the pan.

Bake for 20-25 minutes until golden brown. Serve warm.