Easy Chicken Pot Pie Casserole Delightful Family Meal

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 1 can (8 oz) refrigerated crescent roll dough
• 1 cup shredded cheddar cheese (optional)
• 1 bunch fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, dried thyme, and black pepper. Mix until well combined.
3. Pour the chicken and vegetable mixture into a greased 9x13 inch casserole dish, spreading it evenly.
4. Unroll the crescent roll dough and lay it over the filling, making sure to cover it completely. If there are gaps, you can pinch together the edges to seal.
5. Bake in the preheated oven for 25-30 minutes or until the crescent roll topping is golden brown and the filling is bubbling.
6. If using cheddar cheese, sprinkle it over the top of the casserole during the last 5 minutes of baking for a melty finish.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before slicing.