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Prep 15min
Total35min
Servings8
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Ingredients
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
1 1/2
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)
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Steps
1
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2
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.
3
In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
4
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.
5
Bake 20 minutes or until crust is deep golden brown and filling is bubbly.
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