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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 6 servings The following items or measurements are not included below: vegetables |
||
| Calories 331 | ||
| Calories from Fat 144 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.0g | 24% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 787mg | 32% | |
| Potassium 255mg | 7% | |
| Total Carbohydrate 24.6g | 8% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 2.6g | ||
| Protein 21.4g | 42% | |
Ingredients
- 8 ounces refrigerated crescent dinner rolls
- 1 (16 ounce) bag frozen vegetables
- 2 cups cooked chicken, chopped
- 1 (15 ounce) jar chicken gravy
- 1 cup shredded cheddar cheese
- 1/4 cup onion, chopped
- 1/8 teaspoon pepper
Directions
1
preheat oven to 375;2
cook and drain vegetables;.3
stir in all remaining ingredients except crescent rolls;.4
heat through;.5
pour into lightly greased baking pan;.6
press crescent rolls together and cut into strips to place on top of mixture in a lattice pattern;.7
bake for 20-25 minutes.
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- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
Featured Reviews for This Recipe
From: NurseJaney
On Nov 7, 2008
This was very good, for almost home-made, one pot dinner. We were waiting for the dishwasher repairman, so put this together early. Used 2 frozen skinless, boneless chicken breasts, braised in broth with celery, bay leaf, lemon pepper, and salt — then cubed. Used 1 16 ounce bag of frozen Japanese style vegetables - boiled for 4 minutes in the same liquid. Since we like a little ZIP, added a few shakes of hot pepper sauce to the gravy and pepper before adding to the vegetables, chicken, and cheese. Topped with strips of crescent roll and baked for 30 min. at 375. We were VERY hungry — and this hit the spot ! Thanks for sharing, Mrs. Missy
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