This is a simple, easy recipe that does taste like chicken pot pie. I'll make this again, but did think it was missing something that I couldn't put my finger on. Maybe cooking some vegetables up with the chicken before baking would add that extra punch. Also, I think this yields closer to 4 servings than 6 - perfect for me, but would need to double for a larger family. Overall - great recipe, the crescent rolls add a great texture and flavor.
It's easy and tastes great. Perfect for a cold winter night.
This was good and super easy to make. I used the reduced fat crescent rolls and low fat cheddar. Since I didn't have the chicken soup, I used cream of mushroom instead and it still tasted YUMMY!
This was really good! It tastes similar to chicken pot pie, but is way easier to make. I also used the reduced fat crescent rolls & mine came out fine. Yummy!!
This is a good and, more importantly to me, an easy recipe. I used the reduced fat crescent rolls and could not taste the difference. I also used 2% cheese, but I found that it didn't melt as well as I would have liked. Next time I make this I will use regular cheese.
This was a good recipe, my family liked it. I doubled the recipe to fit a 9X13 pan and increased the cooking time by about 10 mins it was a winner. Thanks for the recipe
Soooo easy and very delicious! I am all about easy without sacrificing taste! Thank you for this tastey recipe!
My family enjoyed this recipe. It was kind of like a pot pie. I used Aunt WoofieWoof's Savory Chicken and Broth Savory Chicken and broth to make the casserole. Reesie's recommendation to use low salt soup is a good one; I did not & found the dish to be a bit on the salty side. I had no trouble patting the bottom layer of cresent roll dough out to the edges of the pan, the top layer wasn't quite as easy to work with. But that did not detract from the flavor of the casserole.