Ingredients:
2 cans cream of chicken soup
2 cups milk
2 1/2 cups cheddar cheese, shredded
2 cups peas and carrots, frozen
4 cups chicken, diced and cooked
2 (8 ounce) cans crescent rolls
Directions:
In a medium sauce pan: Combine soup- milk- 2 cups shredded cheese.
Heat through until cheese melts.
Add peas and carrots.
Pour into ungreased 9X13″ pan.
Place pieces of chicken onto wide end of crescent rolls and roll over.
Bake 375 for 20-30 minutes.
Sprinkle with remaining cheese.
Bake 5-10 minutes more.
Sprinkle a little paprika and parsely.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.