Lattice-Top Chicken Stew

Total Time Prep: 10 min. Bake: 35 min.
Yield 8 servings
Test Kitchen Approved
Convenient crescent roll dough turns into the pretty topping on this creamy casserole filled with chicken and vegetables. While it's baking, I prepare a simple salad and dessert. It's a nice meal for company, too. —Janet Aselage, Sidney, Ohio

Ingredients

  • 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

Directions

  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.

Nutrition Facts

1 serving: 291 calories, 15g fat (5g saturated fat), 46mg cholesterol, 747mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 17g protein.

Convenient crescent roll dough turns into the pretty topping on this creamy casserole filled with chicken and vegetables. While it's baking, I prepare a simple salad and dessert. It's a nice meal for company, too. —Janet Aselage, Sidney, Ohio
Recipe Creator

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