Alright, let’s talk about this here chicken pot pie casserole with crescent rolls. I ain’t no fancy cook, mind you, just a plain ol’ woman who likes good food that fills ya up. And this here dish, well, it does just that.
First off, you gotta get yourself some chicken. Now, I usually just boil a whole chicken, ya know? The kind you get at the store. Boil it ‘til it’s fallin’ off the bone. Then you gotta shred it up. Don’t need to be fancy about it, just pull it apart with your hands. That’s how I do it anyways. Keeps it real, ya know?
Next, you need some veggies. I like to keep it simple: carrots, peas, and potatoes. Cut ‘em up small, not too big, not too small. You want ‘em to cook through but still have a little bite to ‘em. Some folks like to add other stuff, like celery or onions, but I ain’t a big fan. Too much fuss for me.
Then comes the creamy sauce. This is where it gets good. I use a can of that cream of chicken soup. Yeah, yeah, I know some folks say it ain’t healthy, but it tastes good, and that’s all that matters to me. I mix it with a little milk, maybe some sour cream if I got it on hand. Just enough to make it nice and creamy, not too thick, not too runny.
- Chicken: Boiled and shredded.
- Veggies: Carrots, peas, potatoes.
- Sauce: Cream of chicken soup, milk, maybe some sour cream.
- Crust: Crescent rolls.
Now, for the crust. This is the easy part. You just get yourself a couple of those tubes of crescent rolls. You know, the ones you find in the fridge section at the store. Unroll ‘em and lay ‘em out in a baking dish. Don’t worry if they ain’t perfect, it all bakes up the same. I like to overlap ‘em a little, make sure there ain’t no gaps. Then you pour your chicken and veggie mixture over the crust.
Baking time! You gotta bake it at 350 degrees, I reckon. For how long? Well, that depends on your oven. I just bake it ‘til the crust is golden brown and the filling is bubbly. Usually takes about 30-40 minutes, give or take. Just keep an eye on it, you don’t want it to burn.
And that’s it! Chicken pot pie casserole with crescent rolls. It ain’t fancy, but it’s good. It’s the kind of food that sticks to your ribs and warms you up on a cold day. Perfect for a weeknight dinner or a potluck with friends. My grandkids, they love this stuff. Always askin’ for it. And that, to me, is the best compliment a cook can get.
Now, some folks might try to gussy it up, add some fancy spices or herbs. But me? I like to keep it simple. Just good, honest food. That’s what I’m all about. And this here casserole, well, it fits the bill. It is easy to make and it is cheap, and you can probably find the ingredients anywhere. You know, sometimes the simplest things are the best. And this here casserole, it’s proof of that.
So, next time you’re lookin’ for a hearty meal that won’t break the bank, give this chicken pot pie casserole with crescent rolls a try. You won’t be disappointed. And if you are? Well, don’t come complainin’ to me! I just cook the food, I don’t guarantee you’ll like it. But I got a feelin’ you will. Most folks do.
One more thing, before I forget. Don’t be afraid to experiment. Maybe you like different veggies. Maybe you want to add some cheese. Go ahead! It’s your casserole, make it how you like it. That’s the beauty of cooking, ain’t it? You can make it your own. And that’s what I always tell my kids and grandkids. Don’t be afraid to get in the kitchen and try new things. You never know what you might come up with. And who knows, maybe your version of this here chicken pot pie casserole with crescent rolls will be even better than mine. I wouldn’t mind that one bit.
I almost forgot, leftovers are great! Just pop it in the microwave for a quick meal. I like to eat it for lunch the next day and it is just as good as when it first came out of the oven. Easy peasy.
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