Ingredients:
- 2 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent rolls
- 1/4 cup melted butter
- 1/2 cup breadcrumbs
Directions:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, milk, garlic powder, onion powder, dried thyme, dried parsley, salt, and pepper. Mix until well combined.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle 1 cup of shredded cheddar cheese over the top of the chicken mixture.
- Unroll the crescent rolls and lay them on top of the cheese, covering the entire surface.
- In a small bowl, mix the melted butter and breadcrumbs. Sprinkle this mixture evenly over the top of the crescent rolls.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the breadcrumb mixture.
- Bake in the preheated oven for 25-30 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Servings: 6-8 servings
