Prep 30 mins
Cook 20 mins
My hairdresser gave me this recipe years ago and I've made it so many times that I've come to think of it as my own. I've never served it to anyone who didn't like it. It's important that you use the combination of soups as listed or the gravy won't taste the same and the Monterey jack cheese adds such a creamy taste without being overwhelmingly cheesy. If you prefer a bottom crust, you may use a second can of the crescent rolls. I usually just use a top crust. The prep time is just an estimate since I usually cut up the ingredients early in the day and put in plastic baggies in the fridge.
- 4 boneless skinless chicken breasts, cut into bite sized pieces
- 1 small onion, diced
- 1 small bell pepper, diced
- 29.58 ml vegetable oil
- 304.75 g can cream of mushroom soup
- 304.75 g can cream of chicken soup
- 2 (850.48 g) can mixed vegetables, do not drain
- 2.46 ml garlic powder
- salt and pepper
- 226.79 g monterey jack cheese, grated
- 226.79 g can crescent roll dough
- Sauté onion, pepper and chicken in oil until vegetables are tender and chicken has turned white.
- Mix soups and mixed vegetables (including liquid).
- Pour over chicken and season to taste with salt, pepper and garlic powder.
- Turn into a 9"x 13" baking dish.
- Top with grated cheese.
- Separate crescent roll dough into triangles and place over cheese.
- It will not cover completely and this is not important.
- Bake in a 375°F oven for 18-20 minutes or until golden brown.
Wonderful recipe! Yes, i made a few changes to satisfy my own pantry. Like many other readers, i used frozen veggies (16 oz), and cooked them in the microwave for 8 minutes first. Added a can of milk to the soup mixture to replace the can juices, and threw in some roasted red peppers from a jar i had in the fridge. Fast, easy, versatile and YUMMY!
This was a very good recipe for my two toddlers. I used garlic and herb flavored frozen veggies since I din't have any canned, and it turned out well. I think it might be a bit bland if I had not added the extra flavor. I also needed to cook it for an additional 7-8 minutes to get it to be cooked through. Great recipe for kids!
This turned out really well! I loved this quick dish that completely worked out well for me. I don't have canned vegetables, I had frozen but other then that didn't change anything. I didn't use a bottom either, just the crescent dough. This does make a good amount, I used this for Saturday Lunch at the Farm and it served 6 large men. Thank you so much for a great tasting treat that fed everyone and filled all the empty spots in hungry stomachs. Made for *PAC* April 2008