1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish.

2. In a large mixing bowl, combine the shredded or diced cooked chicken, chopped broccoli florets, condensed cream of chicken soup, milk, 1/2 cup shredded cheddar cheese, and black pepper. Stir everything together until all ingredients are well combined and the chicken and broccoli are evenly coated in the creamy sauce.

3. Unroll one can of crescent roll dough. Do not separate the individual triangles. Instead, press the dough into the bottom of the prepared baking dish, stretching it gently to cover the entire bottom. Pinch together any seams to create a solid base.

4. Evenly spread the chicken and broccoli mixture over the crescent roll dough in the baking dish. Make sure it forms a relatively even layer from edge to edge.

5. Unroll the second can of crescent roll dough. Carefully place this dough over the chicken mixture, stretching it gently to cover the entire top. Pinch together any seams to seal the filling inside.

6. If desired, sprinkle an additional amount of shredded cheddar cheese over the top crescent layer.

7. Bake for 20-25 minutes, or until the crescent rolls are golden brown and puffed up, and the filling is hot and bubbly.

8. Remove the baking dish from the oven and let it cool for 5-10 minutes before slicing and serving.