Lattice Top Chicken Stew Recipe
The crescent roll crust is so tasty over the chicken and veggies. It’s the perfect dinner for a busy night!
- 16 ounces frozen California blend vegetables
- 2 boneless, skinless chicken breasts (cooked and cubed)
- 1 (10.75 ounce) can cream of potato soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup french fried onions
- ½ teaspoon seasoned salt
- 8 ounce refrigerated crescent roll dough sheet
In a large bowl combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt.
Carefully spoon into a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray.
Bake uncovered at 350 degrees for 20 minutes.
While it is cooking spread out the roll dough into a big sheet. Using a pizza cutter cut 4 strips from the dough lengthwise. With the remaining dough, cut into 6 equal shorter strips.
Remove dish from oven after 20 minutes and quickly do 4 lengthwise strips and 6 strips width wise. Quickly weave them over the warm casserole to give it a lattice look.
Place back in the oven for another 15 minutes, or until the top crust is golden brown.
Calories: 300kcal | Carbohydrates: 28g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 818mg | Potassium: 320mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3104IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 1mg