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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups chopped cooked chicken |
2 hard-cooked eggs, chopped |
1 (15 1/4-ounce) can whole kernel corn, rinsed and drained |
1 (15 1/4-ounce) can sweet green peas, rinsed and drained |
1 (10 3/4-ounce) can cream of chicken soup, undiluted |
1 cup (4 ounces) shredded cheddar cheese |
1 (2-ounce) jar diced pimiento, drained |
1/4 teaspoon pepper |
2 (8-ounce) cans refrigerated crescent roll dough, divided |
Directions:
1. Stir together chicken and next 8 ingredients in a large bowl until blended.
2. Unroll 1 can crescent roll dough, and press into a lightly greased 9-inch square baking dish.
3. Bake at 350° for 15 minutes. Remove from oven; spoon chicken mixture over crescent roll dough in dish.
4. Unroll remaining can roll dough; roll into a 9-inch square. Place over chicken mixture, pressing edges of top and bottom crusts to dish to seal. Bake 18 to 20 more minutes or until golden.
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