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Tuesday, February 19, 2013

Lattice Topped Chicken

Guess what, it's recipe Tuesday again.

We had a busy day so I decided to make something that I could assemble and then bake when we got home.  This is a family favorite.

Lattice Topped Chicken

1 can of Potato Soup
1 can of milk
1/2 teaspoon. Seasoned Salt
2 cups of cooked cubed chicken
1 bag of frozen California blend vegetables
(California Blend is a combination of cauliflower, broccoli and carrots)
1 cup Shredded Cheddar Cheese
1 can (2.8 oz.) French Fried Onions
1 Pkg. Crescent Rolls

Combine the soup, milk, salt, chicken, vegetables, 1/2 cup of the cheese and 1/2 can of onions.

Bake covered at 375 degrees until the veggies are done.  It usually take about 45 minutes depending on how frozen the veggies are.  You could microwave the vegetables ahead of time and that would speed up the process.  I didn't have any frozen vegetables on hand but I had a head of cauliflower which needed to be used up, left over broccoli and carrots.  I just combined them and used them in the recipe.  I usually use the frozen because it is quick and easy.

When baked long enough, open the can of crescent rolls and lay out in a flat sheet.  Cut strips and arrange in a lattice pattern over the baked ingredients.  Bake uncovered for 15 minutes.  Then put remaining cheese and onions on top and bake 3-5 more minutes.