Chicken Pot Pie Crescent Bake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This twist on the classic comfort food dish is creamier than the original, and even easier to make.
Ingredients
- 3 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or Pillsbury™ refrigerated Crescent Dough Sheet
- 2 cups shredded cooked chicken
- 2 cans (10 3/4 oz each) cream of mushroom or chicken soup
- 1 bag (12 oz) frozen mixed vegetables, thawed
- 1/2 cup shredded Cheddar cheese (2 oz)
- Cooking spray
Instructions
- Heat oven to 350 °F. Spray 9x5-inch loaf pan with cooking spray.
- Unroll each can of dough. (If using crescent dinner rolls, carefully pinch dough together at open seams to create one even dough sheet.) Cut each sheet evenly into 6 rectangles.
- In medium bowl, stir together chicken and soups with whisk until blended. Carefully spread thin layer of chicken-soup mixture on each dough rectangle. Sprinkle mixed vegetables and cheese evenly on all rectangles.
- Using spatula or pancake turner, gently stack 5 to 6 rectangles on top of each other; slide vertically into loaf pan. Continue until all stacks are placed in loaf pan. Sprinkle top with any remaining cheese.
- Bake 50 to 60 minutes or until top is completely golden brown and sides of loaf have become solid. Remove from oven; let rest 20 to 25 minutes. Plate heatproof serving platter upside down over loaf pan, turn pan and plate over. Remove pan. Serve hot.
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