A simple take on an old classic. Chopped chicken (leftovers work great!), a simple sauce, peas and topped with canned croissants.

Yield: 6-8 Servings

| Total Time: | 15-45 minutes to prepare | 30 minutes to bake

Recipe Ingredients

• 4 cups cooked chicken, chopped (225 grams)
• 12 ounces peas, frozen (340 grams)
• 1 can (10 ¹⁄₂ oz) cream of mushroom soup
• 1 can crescent rolls
• ¹⁄₂ large onion, chopped
• 4 mushrooms, finely chopped
• ³⁄₄ cup sour cream
• 1 cup cheddar cheese, shredded
• ¹⁄₄ cup milk
• 2 tablespoons butter
• 1 teaspoon black pepper, ground
• ¹⁄₂ teaspoon salt

Recipe Directions

Preparations

1. Preheat oven to 350 degrees F
   

Baking Instructions

1. Chop ¹⁄₂ of a large onion into small to medium size pieces.
2. Heat a skillet over medium heat and add 2 tablespoons of butter once it is hot.
3. Add the chopped onion to the skillet as the butter is melting and saute until tender.
4. Combine chopped onion, 1 can of cream of mushroom soup, 1 cup of sour cream, ¹⁄₂ cup of milk, 1 teaspoon of ground black pepper and ¹⁄₂ teaspoon of salt into a baking dish or into the cast iron skillet used to saute the onion. Stir well to combine all ingredients.
5. Add 4 cups (225 grams) of chopped, cooked chicken and 12 ounces (340 grams) of frozen peas and stir to combine ingredients.
6. Bake for 20 minutes.
7. Remove from oven, pour ³⁄₄ cup of shredded cheddar cheese over the top of casserole.
8. Fold all crescent rolls in half, rather than rolling them up, and place them on top of the dish to cover as much of the chicken mixture as possible.
9. Sprinkle ¹⁄₄ cup of shredded cheddar cheese over the tops of the crescent rolls.
10. Bake an additional 25 minutes until the crescent rolls are browning and the chicken mixture is bubbly.

Notes

Taken from a recipe card by “Grandma’s Kitchen”. This recipe was adapted and had several large changes, including (but not limited to) adding peas, using crescents instead of biscuits, baking in a cast iron skilet rather than the 11x7-inch dish called for, using cream of mushroom soup instead of cream of chicken, adding salt/pepper and dropping ¹⁄₂ cup of chopped pimiento from the recipe.

Revision: 5/3/2020