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Lattice-Top Chicken Stew
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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) Pillsbury® Refrigerated Crescent Dinner Rolls
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |