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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Convenient crescent roll dough turns into the pretty topping on this creamy casserole filled with chicken and vegetables. While it's baking, I prepare a simple salad and dessert. It's a nice meal for company, too. Ingredients:
1 package (16 ounces) frozen california-blend vegetables, thawed and drained |
2 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1 cup milk |
1/2 cup shredded cheddar cheese |
1/2 cup french-fried onions |
1/2 teaspoon seasoned salt |
1 tube (8 ounces) refrigerated crescent rolls |
Directions:
1. In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish.
2. Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Yield: 6-8 servings.
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