Lattice-Top Chicken Stew
Quick Cooking
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h?? h?? scent roll dough turns into the pretty topping on this creamy casserole filled with chicken and vegetables. "While it's baking, I prepare a simple salad and dessert," shares Janet Aselage of Sidney, Ohio. "It's a nice meal for company, too."
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 35 min.
Ingredients:
- 1 package (16 ounces) frozen California-blend vegetables, thawed and drained
- 2 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup french-fried onions
- 1/2 teaspoon seasoned salt
- 1 tube (8 ounces) refrigerated crescent rolls
Directions:
In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Yield: 6-8 servings.