Old-Fashioned Chicken Pot Pie

I actually came up with this from a Beef pot pie recipe I have. I made it and everyone loved it, both chicken and beef versions. I did not post the beef because someone else has already posted the recipe.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb chicken breast (I prefer boneless skinless)
• 1 (11 ounce) can  condensed cream of chicken soup
• 10  ounces  mixed vegetables (carrots and peas are the norm but I used corn, carrots, string beans and peas. Set the)
• 1⁄8 teaspoon seasoning salt
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon black pepper
• 1  cup  shredded cheddar cheese
• 1 1⁄3 cups  French's French fried onions
• 1  cup water
• 1 (8 ounce) package  pillsbury  refrigerated dinner rolls

Directions

1. Preheat oven to 350.
2. Cut up chicken breasts into cubes and cook in a frying pan then drain. While cooking chicken, stick frozen veggies in a strainer and run cold water on them for about five minutes or until thawed.
3. Add thawed veggies, soup, water and seasoning. Bring to a boil. Reduce heat and simmer for about three minutes.
4. Add 1/2 cup cheese and 2/3 cup fried onions and cook 2 more minutes.
5. Pour this mix into a baking dish.
6. Cut the rolls in half and line around rim of dish.
7. Bake for 20 minutes or until the rolls are golden brown.
8. Add leftover cheese and onions on top and bake til cheese melts.