Ingredients

• 2 cups chicken, cooked, cubed
• 1 can cream of potato soup
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1 bag frozen california veggies
• 1 can french fried onions, save 1/2 for top
• ¾ cup milk
• 1 cup cheddar cheese, shredded (plus some for top)
• 1 can crescent rolls

Method

Mix and bake in 9×13 pan @ 350 for 30 minutes. Open cresent rolls and cut into strips. Place in lattice over mixture, bake 15 minutes. Top w/more durkee onions & cheese to taste, bake 5 minute.

Chicken Pot Pie. To import, drag image to your MacGourmet recipe box.