1 lb Chicken Breast
12 oz Frozen Peas and Carrots, thawed
2 cup Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien)
1 Onion diced
2 can Cream of Chicken Condensed Soup
1 cup Water
2 cans Refrigerated Crescent Rolls.
1/2 tsp Poultry Seasoning
Salt and Pepper to taste.


Grill chicken breasts until cooked through. Allow cooling.
Grill diced onions until transparent. Set aside.
Dice chicken into 1/2″ cubes.
Preheat oven to 350.
Grease an 11×13″ baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of the prepared disk. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow cooling.
In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas, and carrots.
Stir and cook over medium heat until ingredients are warm (5-10 minutes).
Add soup and poultry seasoning and continue heating for another 5 minutes. If the sauce looks too thick, slowly add a little more water until the desired consistency is reached.
Pour chicken mixture over baked crust and spread evenly.
Unroll another can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of the dish.
Bake for 25 minutes or until the top is golden brown.


Creamy Beef Noodles