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Ingredients
- 1 pkg (16oz) frozen California-blend vegetables
- 2 cups cubed cooked chicken
- 1 can (10 3/4 oz) condensed cream of potato soup, undiluted
- 1 cup 2% milk
- 1 cup (4oz) shredded cheddar cheese
- 1 can (2.8oz) French-fried onions
- 1/2 tsp seasoned salt
- 1 tube (8oz) refrigerated crescent rolls
Directions
- In a large saucepan combine the vegetables, chicken, soup and milk; bring to a boil. Remove from heat. Stir in cheese, onions and seasoned salt. Transfer to a greased shallow 2 qt baking dish.
- Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2" strips. Form a lattice crust over the chicken mixture. Bake uncovered at 375 for 35-40 min or until golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 222 | 60% |
| Total Fat 24.93g | 31% |
| Saturated Fat 11.33g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 1033mg | 43% |
| Potassium 350mg | 10% |
| Total Carbs 10.09g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.64g | 3% |
| Protein 25.05g | 40% |
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