Summary
Yield | |
---|---|
Source | Delores Smith (1992) |
Prep time | 30 minutes |
Cooking time | 40 minutes |
Total time | 1 hour, 10 minutes |
Ingredients
1 cn
cream of potato soup (10 3/4-oz, undiluted) 1 c
milk 1⁄2 t
seasoned salt 2 c
chicken (cubed, cooked) 1 pk
frozen mixed vegetables (16-oz bag, thawed and drained) 1 c
cheddar cheese (4 oz, shredded, divided) 1 cn
French-fried onions (2.8-oz can, divided) 1 pk
refrigerated crescent rolls (4-oz)Instructions
Combine soup, milk, salt, chicken, vegetables, half of the cheese and half of the onions. Place in 12 x 8-inch baking dish. Cover and bake at 375° for 20 minutes. Unroll crescent dough and separate into 2 pieces, pressing perforations to make two large rectangles. Cut each rectangle lengthwise into 3 or 4 strips. Place strips onto hot casserole to form a lattice top. Bake, uncovered, 15 minutes more. Top lattice with remaining cheese and onions; bake, uncovered, 3 to 5 minutes more, until onions are golden brown. Makes 4 to 6 servings.