This is a recipe I created for those rushed nights when all the children had after school and evening events. My children loved this recipe growing up. It is a quick and easy wholesome meal.

 

 

 

 

 

 

Ingredients:
1 pound white meat chicken diced and cooked
1 28 ounce cream of chicken soup
1 tsp salt
1 tsp Black Pepper
1 can sweet peas, drained
1 can carrots, diced and drained
1 can corn drained
2 cans of crescent roll dough
Directions:
In a skillet cook already diced chicken in 1 tbsp. of oil and ½ tsp salt. Preheat oven to 350*F. In a large mixing bowl add cooked chicken, ½ tsp salt, black pepper, carrots, peas and corn. Mix thoroughly. Transfer the mixture to a large casserole dish. Unroll crescent dough. Place on top of the casserole to evenly cover. Put casserole dish into the oven and bake on the middle rack for about 25 minutes. Once the casserole is bubbly and the dough is cooked, remove and serve.