| Lattice-Top Chicken Stew 1 package (16 ounce) frozen, California blend vegetables, thawed and drained 2 cups cubed cooked chicken 1 can (10-3/4 ounce) condensed cream of potato soup, undiluted 1 cup milk 1/2 cup shredded cheddar cheese 1/2 cup french-fried onions 1/2 teaspoon seasoned salt 1 tube (8 ounce) refrigerated crescent rolls In a bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt Transfer to a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Yield: 6-8 servings |
