1 Cup Milk
1 Can Cream of Potato Soup
½ teaspoon Season Salt
2 Cups Chicken, cooked and cubed
1 (16oz) bag California Blend Vegetables
1 Cup Cheddar Cheese, shredded
1 Small Can French Friend Onions
1 Package Crescent Rolls
Combine Soup, Milk, Season Salt, Chicken, Veggies, half of the Cheese and half can of Onions. Place in 8x12 baking dish.
Place remaining cheese and onions in separate freezer bags. Freeze with dish. Store Crescent rolls in fridge until ready to bake.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake covered at 375 degrees for 20 minutes. Unwrap crescent rolls, separate into 2 triangles and press together perforated edges. Cut each triangle lengthwise into 3 strips. Place strips on casserole to form lattice (criss-cross) top. Bake uncovered 15 minutes longer. Top with remaining cheese and onions. Bake uncovered 3-5 minutes or until onions are golden brown.
1 Can Cream of Potato Soup
½ teaspoon Season Salt
2 Cups Chicken, cooked and cubed
1 (16oz) bag California Blend Vegetables
1 Cup Cheddar Cheese, shredded
1 Small Can French Friend Onions
1 Package Crescent Rolls
Combine Soup, Milk, Season Salt, Chicken, Veggies, half of the Cheese and half can of Onions. Place in 8x12 baking dish.
Place remaining cheese and onions in separate freezer bags. Freeze with dish. Store Crescent rolls in fridge until ready to bake.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake covered at 375 degrees for 20 minutes. Unwrap crescent rolls, separate into 2 triangles and press together perforated edges. Cut each triangle lengthwise into 3 strips. Place strips on casserole to form lattice (criss-cross) top. Bake uncovered 15 minutes longer. Top with remaining cheese and onions. Bake uncovered 3-5 minutes or until onions are golden brown.
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