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This recipe for CASSEROLE ~ CRISS-CROSS CHICKEN, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 7, 2008


3 c. chicken; cooked, bite-sized pieces
3/4 c. carrots, grated
10 oz. frozen peas
1 med. onion, chopped
1/2 c. Colby cheese, shredded
1/2 c. Pepperidge Farm stuffing, crushed
1/2 - 3/4 c. mayonnaise

salt and pepper to taste

2 pkg. refrigerated crescent rolls
4 T. butter, melted

sesame seeds or poppy seeds

Preheat oven to 350.

Mix all casserole ingredients in large bowl. Transfer to greased 9 x 13 baking pan.

To Make Crust Topping: Lay out crescent rolls on a cookie sheet and pat flat to remove perforations. Cut in long strips, then set cookie sheet in freezer for 20 - 30 minutes. Remove partially frozen pastry strips from freezer and lay horizontally in rows lengthwise across the chicken mixture, leaving 1 inch between each. Weave remaining strips through vertically in a lattice pattern. There will be left-over dough. Brush lattice top with melted butter and sprinkle with sesame or poppy seeds.

Bake at 350 for 30 minutes or until crust is brown. If crust browns too quickly, cover lightly with foil.




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