Lattice-Top Chicken Stew

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Lattice-Top Chicken Stew

Post  justmecookin on Mon Sep 06, 2010 5:29 pm

Lattice-Top Chicken Stew

1 package (16 ounces) frozen mixed vegetables, thawed, drained
2 cups cubed cooked chicken
1 cup milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1/2 cup shredded cheddar cheese
1/2 cup french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. x 2-in. 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. Makes 6-8 servings.

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