Directions:
- Pre-heat oven to 350.
- Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt and pepper. Cook until no longer pink.
- While Chicken is cooking, whisk cream of mushroom soup and chicken broth together in sauce pan set on medium heat until simmering. Add mixed carrots, peas, and sliced potatoes. Gently stir together, and bring to simmer again.
- Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste, if needed.
- Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam venting. Bake 12-15 minutes or until crescent rolls are light brown.
- Let sit for 5 minutes for proper steam venting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.22 Kcal (1307 kJ) | ||
| Calories from fat | 113.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 19% | |
|---|---|---|---|
| Cholesterol | 133.78mg | 45% | |
| Sodium | 840.84mg | 35% | |
| Potassium | 703.92mg | 15% | |
| Total Carbs | 5.6g | 2% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 46.26g | 93% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 121.98 Kcal (511 kJ) | ||
| Calories from fat | 44.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 19% | |
|---|---|---|---|
| Cholesterol | 52.27mg | 45% | |
| Sodium | 328.51mg | 35% | |
| Potassium | 275.02mg | 15% | |
| Total Carbs | 2.19g | 2% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 18.07g | 93% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.2mg | 3% | |
| Calcium | 5.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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