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Nutrition Facts
Serving Size 1 (430g) Recipe makes 6 servings
Calories 558
Calories from Fat 237		(42%)
Amount Per Serving		%DV
	Total Fat 26.4g	40%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 104mg		34%
Sodium 1344mg		56%
Potassium 782mg		22%
Total Carbohydrate 42.0g		14%
	Dietary Fiber 6.0g	24%
	Sugars 7.2g
Protein 37.5g		75%
detailed view... how is this calculated?

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Recipe #113442 | 50 min | 30 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: TxBluebonnet
Mar 15, 2005

My hairdresser gave me this recipe years ago and I've made it so many times that I've come to think of it as my own. I've never served it to anyone who didn't like it. It's important that you use the combination of soups as listed or the gravy won't taste the same and the Monterey jack cheese adds such a creamy taste without being overwhelmingly cheesy. If you prefer a bottom crust, you may use a second can of the crescent rolls. I usually just use a top crust. The prep time is just an estimate since I usually cut up the ingredients early in the day and put in plastic baggies in the fridge.

SERVES 6 (change servings and units)

Ingredients

4 boneless skinless chicken breasts, cut into bite sized pieces
1 small onion, diced
1 small bell pepper, diced
2 tablespoons vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
2 (15 ounce) cans mixed vegetables, do not drain
1/2 teaspoon garlic powder
salt and pepper
8 ounces monterey jack cheese, grated
1 (8 ounce) can crescent roll dough

Directions

1
Sauté onion, pepper and chicken in oil until vegetables are tender and chicken has turned white.
2
Mix soups and mixed vegetables (including liquid).
3
Pour over chicken and season to taste with salt, pepper and garlic powder.
4
Turn into a 9"x 13" baking dish.
5
Top with grated cheese.
6
Separate crescent roll dough into triangles and place over cheese.
7
It will not cover completely and this is not important.
8
Bake in a 375°F oven for 18-20 minutes or until golden brown.

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Featured Reviews for This Recipe

From: FB4082

On Nov 3, 2008

Wonderful recipe! Yes, i made a few changes to satisfy my own pantry. Like many other readers, i used frozen veggies (16 oz), and cooked them in the microwave for 8 minutes first. Added a can of milk to the soup mixture to replace the can juices, and threw in some roasted red peppers from a jar i had in the fridge. Fast, easy, versatile and YUMMY!

0 people found this review helpful

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From: merrilife

On Aug 14, 2008

This was a very good recipe for my two toddlers. I used garlic and herb flavored frozen veggies since I din't have any canned, and it turned out well. I think it might be a bit bland if I had not added the extra flavor. I also needed to cook it for an additional 7-8 minutes to get it to be cooked through. Great recipe for kids!

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From: ~Nimz~

On Sep 14, 2005

This was so easy to put together. I used a bottom crust that turned out very soggy, not done at all. Next time I'm going to try baking the bottom crust first before adding the chicken mixture. I will also use frozen mixed veggies because I think the juice from the can veggies left a bit of an after taste. I'll also add additional spices to spice it up a tad. All in all we enjoyed this tonight. I wish I had my camera with me because it presents very well. It makes a lot. Thanks TXBluebonnet for a really nice recipe.

3 people found this review helpful

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From: Jaime in Winnipeg

On Apr 8, 2005

This was really good. I used dried minced onion and paprika in place of the pepper as my husband won't eat either fresh/cooked. I also used frozen mixed veggies in place of canned and added some water to them. It turned out really well.

2 people found this review helpful

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