1 pkg. (16) frozen California Blend Vegetables, thawed and drained
2 c. cubed chicken
1 c. milk
1 can (10 3/4) condensed cream of potato soup, undiluted
1/2 c. shredded cheddar cheese
1/2 c. french fried onions
1/2 tsp. seasoned salt
1 tube (8 oz) refrigerated crescent rolls
In a bowl, combine the vegetables, chicken, milk, soup, cheese, onions, and seasoned salt. Transfer to a greased 13X9X2 inch baking dish. Bake uncovered at 350 degrees for 20 minutes. Meanwhile, separate crescent dough into 2 rectangles. Seal perforations; cut each rectangle lengthwise into 4 strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.
The kids didn't LOVE it, but they ate it. Isn't that what is important? Kirk and I liked it, however. I got this out of the Taste of Home cookbook that I used last week. So far I have been impressed with it. Happy Cooking!
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