Ingredients:
2 cups cooked, shredded chicken
2 cups frozen mixed veggies (peas, carrots, corn, green beans)
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
2 cups shredded cheddar cheese
1 can (8 oz) refrigerated crescent rolls
1/4 cup melted butter
1/2 cup breadcrumbs
Directions:
Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
In a large bowl, combine the shredded chicken, frozen mixed veggies, cream of chicken soup, sour cream, milk, garlic powder, onion powder, thyme, parsley, salt, and pepper. Mix until everything is combined.
Spread the mixture evenly into the greased baking dish.
Sprinkle 1 cup of shredded cheddar cheese over the chicken mixture.
Unroll the crescent rolls and layer them on top of the cheese to cover the entire surface.
In a small bowl, mix the melted butter and breadcrumbs. Sprinkle this mixture evenly over the crescent rolls.
Top with the remaining 1 cup of shredded cheddar cheese.
Bake for 25-30 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbling.
Let the casserole cool for a few minutes before serving.
Time:
- Prep: 20 minutes
- Cook: 30 minutes
- Total: 50 minutes
Serves: 6-8