Chicken Pot Pie Casserole

Name: Chicken Pot Pie Casserole
Total time: 1 h
Ingredients: ½ cup mayonnaise; 2 Tablespoon all-purpose flour; 1 teaspoon chicken bouillon granules; ½ teaspoon pepper; ¾ cup milk; 10 ounces mixed vegetables, thawed; 1 ½ cups cubed cooked chicken breast or rotisserie chicken; 8 ounces refrigerated crescent rolls

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Total: 60

Servings: 4

Ingredients

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½ cup mayonnaise2 Tablespoon all-purpose flour1 teaspoon chicken bouillon granules½ teaspoon pepper¾ cup milk10 ounces mixed vegetables, thawed1 ½ cups cubed cooked chicken breast or rotisserie chicken8 ounces refrigerated crescent rolls

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Instructions

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Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

In a saucepan, whisk first four ingredients until smooth. Gradually stir in milk. Bring mixture to a boil over medium heat. Cook and stir until thickened, about 2 minutes.

Step 3

Add vegetables and chicken to mixture; cook and stir until heated through. Transfer to greased 8 x 8 inch baking dish.

Step 4

Unroll crescent roll dough and separate into eight triangles. Arrange the crescent rolls over chicken mixture in baking dish. Bake until heated through and crescent topping is golden brown about 15-20 minutes.