Ingredients

The following ingredients have 4 Servings
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (103/4 oz) condensed cream of chicken soup
  • 11/2 cups sour cream
  • 4 cups chopped cooked chicken
  • 2 bags (12 oz each) frozen mixed vegetables, thawed
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Instruction

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
  • In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
  • On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
  • Bake 20 minutes or until crust is deep golden brown and filling is bubbly.