1 (16 oz.) pkg. frozen California -blend vegetables
2 cups cubed cooked chicken
1 can cream of potato soup, undiluted
1 cup milk
1 cup (4 oz.) shredded cheddar cheese
1 can (2.8 oz.) french-fried onions
1/2 tsp. seasoned salt
1 tube (8 oz.) refrigerated crescent rolls
Instructions
In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions, and seasoned salt.
Transfer to a greased 13-in. x 9-in. x 2-in. 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.
Originally Submitted
6/7/2009
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