Preheat oven to (350°F) = (176°C). Combine the shredded chicken, cream cheese, and onion until evenly distributed. I use a cookie sheet with parchment paper for easy clean-up. Roll out the crescents and place a heaping spoonful on each triangle at the widest end and roll it. Place each crescent roll on the cookie sheet, allowing room for expansion. Bake for 15-17 minutes, or until golden brown. The baking time will depend on how full you fill the crescent rolls.
Grab a small saucepan and scoop the undiluted chicken soup in it. Add 1/2 can of milk and stir until smooth. Drizzle some gravy over each crescent when served. Enjoy.