Chicken Pot Pie Casserole
Cozy comfort meets effortless cooking with our 5-Ingredient Chicken Pot Pie Casserole. Simple, family-friendly, and bursting with homemade flavor!
Ingredients
- ½ bagfrozen mixed vegetables (3 1/2 cups)
- 2 cupscubed cooked chicken
- 1 cancondensed reduced-fat reduced-sodium cream of chicken soup
- 1 cancondensed reduced-fat reduced-sodium cream of mushroom soup
- 1 canrefrigerated pillsbury™ original crescent rolls (8 count)
Directions
- 1
Heat oven to 350°F. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In 2 ½- to 3-quart sauce pan, add vegetables, chicken and soups. Cook over medium heat about 10 minutes, stirring constantly, until vegetables are thawed and mixture is hot. Pour mixture into baking dish.
- 2
Unroll crescent dough, separating it into two equal-size rectangles. Press perforations to seal.
- 3
Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
- 4
Bake 25 to 30 minutes or until crescents are deep golden brown and dough is baked through. Let stand 5 minutes before serving.