About the Recipe
Ingredients
2 (8-ounce) cans refrigerated crescent rolls
2 tablespoons butter
1 pound cooked, cubed chicken breast
1 pound chopped, cooked rotisserie chicken
1 (16-ounce) package frozen mixed vegetables
1 (15-ounce) can sliced potatoes, drained
1 (10.5-ounce) can condensed cream of chicken soup
1 (10.5-ounce) can condensed cream of mushroom soup
1⁄2 cup milk
Salt and ground black pepper to taste
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Melt the butter in a saucepan over medium heat. Cook the chicken, mixed vegetables, and potatoes until warmed through, about 5-7 minutes.
Step 3
Warm the chicken and mushroom soups in a separate pot over medium-low heat. Pour in the milk and stir constantly until heated through, about 3 minutes. Pour the soup mixture into the chicken mixture.
Step 4
Open one can of crescent roll dough and fit it into a 9×13-inch baking dish. Pinch the seams together. Pour the filling. Top it with the 2nd can of crescent roll dough.
Step 5
Cover the dish loosely with foil. Bake it for 45 to 50 minutes or until the crust is golden brown.
Step 6
Serve it and enjoy!
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