Description
A comforting blend of tender chicken, vibrant vegetables, and a creamy sauce, topped with a flaky crescent roll crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 package (8 ounces) refrigerated crescent roll dough
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Mix until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle shredded cheddar cheese over the chicken mixture.
- Unroll the crescent roll dough and pinch the seams together to form a flat sheet. Lay it over the cheese layer.
- Brush melted butter over the crescent roll dough.
- Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.
- Allow to cool for a few minutes before serving.
Notes
For a quicker meal, use store-bought cooked chicken and frozen vegetables. Let the casserole cool slightly before cutting for a cleaner presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg