1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.

2. In a large mixing bowl, combine the shredded or diced cooked chicken, condensed cream of chicken soup, milk, buffalo wing sauce, ranch dressing, garlic powder, onion powder, and black pepper. Stir until well combined and the chicken is evenly coated.

3. Stir in 1 cup of the shredded cheddar cheese into the chicken mixture. Reserve the remaining 1/2 cup of cheese for the topping.

4. Pour the chicken mixture into your prepared 9×13-inch baking dish. Use a spatula to spread it evenly across the bottom.

5. Unroll the crescent roll dough and separate it into individual triangles. Arrange the crescent roll triangles over the chicken mixture, forming a single layer.

6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the crescent roll dumplings. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the crescent rolls are golden brown and puffed up, and the chicken mixture is bubbly. The cheese on top should be melted and lightly browned.

7. Once baked, remove the dish from the oven and let it rest for 5 minutes. If using, sprinkle with fresh chopped chives or green onions for garnish.

8. Spoon generous portions onto plates and enjoy your delicious Buffalo Ranch Dumpling Bake!