Chicken Pot Pie Casserole

I know I haven't posted any recipes lately. It's not that I haven't been trying new recipes because I have. I just haven't taken any photos of the recipes. So I figured I shouldn't post them. But I've decided to just go ahead and post some of these recipes. After all, it's not fair to deny you the deliciousness of some of these recipes just because I was too lazy to take any photos of the final product.

This first recipe is one of my favorites. Mainly because it's not only delicious, but it is SO easy! This is one of those recipes that you can easily keep all materials on hand and then when you are short on time for dinner, this is the perfect recipe to pull out. It literally takes about 20 minutes. Perfect! Plus, it makes plenty for left-overs.

Chicken Pot Pie Casserole

Ingredients:

2 cans of Veg-All

2 cans of condensed Cream of Chicken Soup

2 cans of canned chicken meat

3 packages of PIllsbury Crescent Rolls

1 package (2 cups) of shredded cheddar cheese

1/4 cup milk

Salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees

2. Mix the cream of chicken soup, drained cans of Veg-All, the canned chicken meat, and the milk in a large skillet over medium heat. Add a little salt and pepper to season. Once mixture starts to bubble take off of the heat.

3. Spray cooking spray on casserole dish or metal baking dish. Line the bottom and side of the dish with the Pillsbury Crescent Rolls (usually takes 2 packages).

4. Pour mixture into the lined dish. Top mixture with cheddar cheese.

5. Cover the dish with the remaining Pillsbury Crescent Roll. Cook for approximately 15 minutes or until the crust on top looks golden brown.

See? That's all. It's so easy! I love this recipe!!