Lattice Chicken Potpie

Name: Lattice Chicken Potpie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6 servings.
Ingredients: 1 package (16 ounces) frozen California-blend vegetables; 2 cups cubed cooked chicken; 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted; 1 cup 2% milk; 1 cup shredded cheddar cheese; 1 can (2.8 ounces) french-fried onions; 1/2 teaspoon seasoned salt; 1 tube (8 ounces) refrigerated crescent rolls

TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD: 4-6 servings.

My sister shared this great recipe with me. Because it features all four food groups, it's the only dish you have to prepare for dinner. —Angie Cottrell, Sun Prairie, Wisconsin

Ingredients

1 package (16 ounces) frozen California-blend vegetables
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup 2% milk
1 cup shredded cheddar cheese
1 can (2.8 ounces) french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

Directions

1. In a large saucepan, combine the vegetables, chicken, soup and milk; bring to a boil. Remove from the heat. Stir in the cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt. baking dish.
2. Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375° for 35-40 minutes or until golden brown.

Nutrition Facts

1 cup: 477 calories, 27g fat (11g saturated fat), 71mg cholesterol, 1126mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 24g protein.

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