Preheat oven to 350 degrees. Line a baking sheet with foil.
Mix cream cheese, ranch seasoning, cheddar cheese, bacon, chicken and garlic powder together in a medium sized bowl and set aside.
Roll out crescent roll dough and lightly press seams together to form a sheet.
Spread the chicken mixture out onto the dough (gently), leaving about an inch around the edges. Roll the dough lengthwise into a log shape. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
Remove log from the refrigerator. Spray foil topped baking sheet with nonstick cooking spray.
Using a shape, serrated knife, cut the log into 1-inch slices and place 2-inches apart on the prepared baking sheet. Top with reserved shredded cheddar and additional bacon crumbles, if desired.
Bake for 15-18 minutes, or until bread begins to brown.
Allow to cool slightly before plating and serving. Garnish with fresh minced parsley if desired.
Serve with ranch dressing or barbecue sauce for dipping.