Lattice Top Chicken Stew Recipe
The crescent roll crust is so tasty over the chicken and veggies. It’s the perfect dinner for a busy night!
Serving8
Ingredients
- 16 ounces frozen California blend vegetables
- 2 boneless, skinless chicken breasts, (cooked and cubed)
- 1 (10.75 ounce) can cream of potato soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup french fried onions
- ½ teaspoon seasoned salt
- 8 ounce refrigerated crescent roll dough sheet
Instructions
- In a large bowl combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt.
- Carefully spoon into a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray.
- Bake uncovered at 350 degrees for 20 minutes.
- While it is cooking spread out the roll dough into a big sheet. Using a pizza cutter cut 4 strips from the dough lengthwise. With the remaining dough, cut into 6 equal shorter strips.
- Remove dish from oven after 20 minutes and quickly do 4 lengthwise strips and 6 strips width wise. Quickly weave them over the warm casserole to give it a lattice look.
- Place back in the oven for another 15 minutes, or until the top crust is golden brown.
Nutrition
Calories: 300 kcal · Carbohydrates: 28 g · Protein: 15 g · Fat: 15 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 38 mg · Sodium: 818 mg · Potassium: 320 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 3104 IU · Vitamin C: 6 mg · Calcium: 158 mg · Iron: 1 mg