Ingredients :
- 1 can Campbell's Cream of Asparagus
- 2 can Campbell's Cream of Chicken
- 2 can Milk
- 1 can Green Beans
- 1 can Cooked Carrots Sliced
- 1 can Peas
- 1 Garlic Powder to taste
- 1 Seasoned Salt to taste
- 1 can Pillsbury Crescent rolls
- 1 can Pillsbury Biscuit 5 pack
- 2 lb chicken breasts
- 2 Russet Potatoes
Method :
- Boil breasts. Add breasts to water bring to boil than cover an simmer for 30 to 40 min. I add oil and basil salt and pepper to water. Drain and dash with seasoning.
- Boil potatoes chopped into small cubes for 20 min or till soft - drain dash with seasoning.
- Add soup, milk, veggies, chicken, and potatoes and bring to a boil and simmer till all is warmed inside.
- Pour all into large baking dish. And preheat oven to 350°F
- While oven is preheating put 5 biscuits down the middle of the pan and roll out crescents in half and line the sides.
- Put on oven for 30 to 40 min or all biscuits and crescents are brown and whala! Let cool and serve.
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