Chicken Pot Pie Rolls

Name: Chicken Pot Pie Rolls
Ingredients: 2 1/2 c. cooked chicken, chopped; 1 large bell pepper, chopped; 1 large onion, chopped; 3 to 4 carrots, peeled and diced; 1 can cream of chicken soup; 1 can cream of celery soup; 1 can mushrooms; 3 or 4 celery stalks; 2 cans crescent rolls; 1/2 c. Cheddar, grated; 1/2 c. Mozzarella

11 ingredients

9 steps

Ingredients

2 1/2 c. cooked chicken, chopped
1 large bell pepper, chopped
1 large onion, chopped
3 to 4 carrots, peeled and diced
1 can cream of chicken soup
1 can cream of celery soup
1 can mushrooms
3 or 4 celery stalks
2 cans crescent rolls
1/2 c. Cheddar, grated
1/2 c. Mozzarella

Directions

1

Saute vegetables in lightly oiled pan.
2

Add chicken and saute until warm.
3

Put chicken and vegetables into large mixing bowl; add can of celery soup and mushrooms and set aside.
4

Roll out crescent rolls onto smooth surface.
5

Separate rolls into squares, not triangles.
6

Spoon chicken mixture onto squares and fold sides over top, covering the mixture completely.
7

Put into rounded deep casserole dish that has been sprayed with Pam.
8

Cover with cream of chicken soup and top with cheese.
9

Bake at 350° for 30 to 40 minutes, until rolls are brown.