Chicken Casserole

By dkosik

Ingredients

• 2-10 3/4 oz. cans condensed cream of potato soup
• 1-10 3/4 oz. can condensed cream of chicken soup
• 1 1/2 c. milk
• 2 to 3 c. cubed, cooked chicken
• 1-16 oz. bag frozen vegetables (mixed or broccoli, cauliflower, carrot combination), thawed and drained
• 1 c. shredded Cheddar cheese
• 1-2.8 oz. can Durkees French fried onions
• 1 pkg. refrigerator crescent rolls

Preparation

Step 1

Combine soups, milk, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions; place in an 8x12-inch baking dish. Bake at 375 degrees covered for 40 to 50 minutes or until bubbly hot. Unwrap crescent rolls (do not form into crescent rolls, just place dough flat in casserole) and place in casserole. Bake uncovered for 15 minutes longer or until crescent dough is light brown. Top with remaining cheese and onions; bake, uncovered, 3 to 5 minutes or until onions are golden brown.
NOTE: This recipe is great to use leftover vegetables in, or just stir in your favorite vegetalbes, or even whatever you have on hand.