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

2. In a large mixing bowl, whisk together the condensed cream of chicken soup, cream of mushroom soup, milk, and chicken broth until smooth and well combined.

3. Stir in the dried parsley, black pepper, and garlic powder into the soup mixture, distributing the seasonings evenly.

4. Gently fold in the shredded or diced cooked chicken into the seasoned soup mixture, ensuring the chicken is fully coated.

5. Pour the entire chicken and soup mixture into your prepared 9×13 inch baking dish, spreading it out evenly.

6. Unroll the can of crescent roll dough. Separate the dough into individual triangles. Arrange these triangles over the chicken mixture in the baking dish, overlapping slightly to create a rustic, dumpling-like topping.

7. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the crescent rolls are puffed up, golden brown, and the casserole filling is bubbly around the edges.

8. Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving to allow the sauce to set slightly.