Lattice-Top Chicken Stew Recipe
- 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
- 1. 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.
- 2. 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.
1 serving (1 each) equals 291 calories, 15 g fat (5 g saturated fat), 46 mg cholesterol, 747 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.
Reviews for Lattice-Top Chicken Stew
"Get creative! Great dish as written but as a volunteer food editor for Taste of Home I love twisting classic recipes to fit the occasion. Wonderful using cream of broccoli cheese condensed soup. Great dish that helped use left over poultry from the night before. Yummy!"
"I have been making this for my family since 1999 when it appeared in Quick Cooking. Everyone LOVES it! I have made it for neighbors as well. Occasionally I have added a can of mushrooms, drained and minced garlic for added flavor. For my family of 7 (including 3 teenagers), I usually double the recipe (except the crescent rolls) and still bake it in a 9x13...makes it a little thicker and we usually don't have leftovers! DELICIOUS!!! To answer the question about how it would be without the topping...I think it would work just fine. I just happen to love bread and can't leave it off."
"I love this. I make it often."
"very good & easy"
"The greatest testament of all - my grandchildren love it!!!!"
"This was so easy, delicious *and* pretty! I used some left-over turkey, but other than that, made it just as directed and it was a hit! Love it!"
"This will be a go-to recipe. Easy to assemble and it received great reviews from my husband. I used a combination of thawed frozen vegetables that I had on hand. Very good!!"
"Definitely a "do again"! I used leftover cooked turkey breast and it was excellent! Made it for my husband when he was recovering from surgery - a perfect complete comforting meal."
"I was so glad to see a different soup in this recipe. My family does not like mushroom anything. Most recipes use mushroom soup. We loved this one. Thank you."
"Super easy to make and an excellent quick night dinner. My husband and I loved the flavor and texture. Try it, you'll be glad you did."
"I've been using this recipe for years and it's always a big hit. One of my all time favorites"
"tO THE ONES THAT HAVE MADE THIS, COULD YOU LEAVE THE LATTICE TOPPING OFF WITH GOOD RESULTS? LET ME KNOW SO I CAN DECIDE IF I WANT TO MAKE IT OR NOT. THANKS"
"I eat a lot of chicken so just to change things up I usually use ground turkey with this recipe. Very tasty combination. It reminds me of pot pie. It's always a favorite. I also change things up sometimes and use frozen mixed vegetables like corn, peas, carrots and green beans. Your whole meal comes on one plate and leftovers are also good."
"I've made this many times over the years and my family really enjoys it. I was frantic when I lost my recipe and spent quite a bit of time of the TOH web site searching for it! Success at last, though, and the only thing I forgot when I made the dish without the recipe was the seasoning salt. I won't do that again. I'll have my printed page and a 3x5 card in my recipe box, too. Love this dish."
"Super tasty and easy recipe - tastes like chicken pot pie without all the work!!"