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Lattice-Top Chicken Stew Recipe

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This recipe for Lattice-Top Chicken Stew, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Errico
Added: Thursday, February 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (16 ozs) frozen California-blend vegetables, thawed and drained
2 cups cubed cooked chicken
1 can cream of potato soup
1 can cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
1/2 cup french-fried onions
1/2 tsp seasoned salt
1 tube (8 ozs) refrigerated crescent rolls

Directions:
Directions:
In a bowl, combine the vegetables, chicken, soups, milk, cheese, onions and seasoned salt. Transfer to a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350 degrees for 20 minutes.

Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
It's a meal in itself - or serve it with a salad. Great for company too!

 

 

 

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