Preheat oven to 375°F.

Spray a 9x13 casserole dish with nonstick spray and set aside.

Remove the crescent rolls from the can, but do not unroll them. Using a sharp knife, cut them into ¼“ circle rounds and set aside. (See step by step photos in the post above for a visual guide.)

In a medium size, deep sided skillet, melt butter over medium heat. Add the onions and cook, stirring often, until translucent, about 3 minutes.

Add flour and whisk continuously for 2 minutes, until flour is fully absorbed. Slowly add the broth and heavy cream, continually whisking for 2 to 4 minutes, or until rue is starting to thicken. 

Add the oregano, garlic powder, salt and pepper, whisk until blended. Stir in chicken and mixed vegetables mix and remove from heat.

Pour mixture into prepared baking dish, cover the top with the cut crescent rolls. 

Bake for 12 to 15 minutes, or until the crescent rolls are golden brown and the casserole is bubbly.

Let the casserole rest for 5 minutes on the counter before serving.