Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) frozen California-blend vegetables 2 cups cubed cooked chicken 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted 1 cup 2% milk 1 cup (4 ounces) shredded cheddar cheese 1 can (2.8 ounces) french-fried onions 1/2 teaspoon seasoned salt 1 tube (8 ounces) refrigerated crescent rolls

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the vegetables, chicken, soup and milk; bring to a boil. Remove from the heat. Stir in the cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt. baking dish. Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375° for 35-40 minutes or until golden brown. Yield: 4-6 servings.


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