Ingredients
1 lb chicken breast 12 oz frozen peas and carrots, thawed 2 cup frozen diced potatoes, thawed (like hash browns or potatoes O’Brien) 1 onion diced 2 cans cream of chicken condensed soup 1 cup water 2 cans refrigerated crescent rolls 1/2 tsp poultry seasoning Salt and pepper to taste
Directions
Grill chicken breasts until cooked through. Grill diced onions until transparent. Set aside.
Dice chicken.
Preheat oven to 350. Grease an 11x13 baking dish.
Unroll one can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides.
Bake for 20 minutes, until golden brown. Allow to cool.
In a large skillet, combine chicken, onion, water, potatoes, and peas and carrots. Cook over medium heat until warm (5-10 minutes).
Add soup and seasoning. Cook until warm (another 5-10 minutes).
Pour mixture over crust and spread evenly. Unroll other crescent roll and place on top of mixture, pressing into the sides to form a sheet.
Bake 20 minutes, or until golden brown.
This made about 8 large portions. Here is the original recipe.
No comments:
Post a Comment