Ingredients
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
2
teaspoons chopped fresh thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (103/4 oz) condensed cream of chicken soup
11/2
cups sour cream
4
cups chopped cooked chicken
2
bags (12 oz each) frozen mixed vegetables, thawed
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
Bake 20 minutes or until crust is deep golden brown and filling is bubbly.
