Chicken Pot Pie Casserole


2 cans cream of chicken soup
1 1/2 cups milk
1 cup sour cream
1/4 cup chicken broth
1/2 tsp black pepper
1 tsp dried thyme
1 tsp garlic powder
3 cups cooked, shredded chicken
3 cups mixed vegetables (slightly thaw a frozen bag)
2 cups southern style hash browns (thawed)
1 can crescent rolls


In a large bowl, combine soup, milk, sour cream, and broth. Add in the pepper, thyme, and garlic. Once well combined, add in the chicken, vegetables, and hashbrowns. Pour mixture into a lightly greased 9×13 baking pan. Open roll of crescents and lay flat. Using a pizza cutter or knife, cut long slices of crescents and lay on top of casserole. Bake casserole in a preheated oven, 350, for 40-45 minutes, or until crescents are golden brown and casserole is bubbly. Remove from oven and allow to sit for about 5-10 minutes (this will allow it to thicken up a bit) Serve!

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