Ingredient Quantity
Cooked chicken (canned) 2 cans (12.5 oz each)
Cream of chicken soup 2 cans (10.5 oz each)
Canned corn (juice included) 1 can (15 oz)
Canned peas (drained) 1 can (15 oz)
Shredded cheese (cheddar or blend) 2 cups
Crescent rolls 1 package (8 oz)
Butter (melted) 3 tablespoons
Step-by-Step Instructions
Step 1: Prep & Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Filling: In a large mixing bowl, combine the cooked chicken, cream of chicken soup, canned corn (with juice), and drained peas. Stir until everything is evenly mixed.
Step 3: Add Cheese: Stir 2 cups of shredded cheese into the chicken and vegetable mixture until well incorporated.
Step 4: Prepare the Topping: Open the package of crescent rolls and separate them into individual triangles. Cut each triangle into smaller pieces, roughly 2-3 inches in size.
Step 5: Assemble & Bake: Pour the chicken mixture into the prepared baking dish. Scatter the cut crescent roll pieces evenly over the top. Drizzle the melted butter over the crescent rolls. Bake for 25-30 minutes, or until the crescent rolls are golden brown and the filling is bubbling around the edges.
Step 6: Serve: Remove from the oven and let it cool for a few minutes before serving.
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