1 can Pillsbury Reduced Fat Crescent Rolls
12 1/2 oz. can cooked chicken breast, drained
2 cans 98% fat free cream of chicken soup
1/2 cup milk (skim or 2%)
1 can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt
Preheat oven to 375 degrees.
In a medium bowl, combine chicken, soup, milk, peas and carrots, parsley, black pepper and salt. Mix well to combine. Spray an medium rectangular baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Open can of crescent rolls and unroll them on top of the chicken mixture- it should just fit. Bake for 25 minutes or top is golden brown. Serve immediately.
12 1/2 oz. can cooked chicken breast, drained
2 cans 98% fat free cream of chicken soup
1/2 cup milk (skim or 2%)
1 can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt
Preheat oven to 375 degrees.
In a medium bowl, combine chicken, soup, milk, peas and carrots, parsley, black pepper and salt. Mix well to combine. Spray an medium rectangular baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Open can of crescent rolls and unroll them on top of the chicken mixture- it should just fit. Bake for 25 minutes or top is golden brown. Serve immediately.
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