Its not exactly like a chicken pot pie, but its healthier and tastes great! This is one of my favorites.
2 or 3 large cooked chicken breasts, cooked and shredded
1 large can of Veg-all (drained) OR frozen mixed vegetables
2 cans of cream of Celery soup
1 Can of Cream of Chicken Soup
2 cans of Reduced Fat Crescent Rolls
**This makes quite a bit; I do that so there are left overs. You can change it to make it less if you’d like.
1. Heat oven to 350 degrees
2. Mix soups, veggies, and shredded chicken together in a bowl. Then pour into a large casserole dish sprayed w/ nonstick cooking spray.
3. Bake for about 30 minutes or until hot and bubbly.
4. While the dish is cooking, unroll the crescent rolls. Take the dish out of the over after the first 30 minutes and lay the flat pieces of the rolls to cover the dish.
5. Pleace back int he over for an additional 15-20 minutes or until top is golden brown.
6. Take out of oven and enjoy!
