Preheat the oven to 350 F. In a small saucepan, mix the undiluted cream of chicken soup, the whipping cream, ½ shredded Swiss cheese, and ½ cup of shredded cheddar. Cook on medium heat until the cheeses are melted, and the sauce is smooth. Set aside.

In a big bowl, mix the chopped chicken, softened cream cheese, butter, green onions, garlic powder, mustard powder, cayenne pepper, mayonnaise, ½ cup shredded cheddar cheese, and salt and pepper to taste

Spray the bottom and sides of a 9 x 13-inch baking dish with cooking spray. Spread half of the cheese sauce on the bottom. Unroll the crescent rolls. Separate one and add about a tablespoon of filling at the bottom. Roll it up and place it seam-side down in the baking dish. Repeat with the rest of the rolls

Place all the rolls, seam side down, in the baking dish. Pour the rest of the sauce on top and sprinkle 1 cup of shredded cheddar evenly on top. Bake uncovered for 30 minutes or until the cheese has melted and the rolls are cooked.