By Teri Cayton
The Parsons Advocate
I am happy to report that my brother is coming along really great with his radiation treatments. He almost has his normal voice back again and is not feeling too rough yet. Momma Said, “I know it will probably zap him before he is done but so far, so good.”
I hope it does not rob him of summer this year. It seems he has been sick or injured for the last few summers and hasn’t been able to enjoy the good weather. Maybe this year will be the redemption year and he will have a great time. He can get out with his grand kids and his dogs and enjoy nature as it was meant to be.
I finally worked myself to exhaustion a couple weekends ago and got a new floor down in my living room. I still have to put a finish on it and that is going to be the big trick. Try putting a poly coat down when you own three long haired dogs. It may look like a fur coat when I get done. Momma Said, “Maybe that way I won’t have to put down a rug.”
It doesn’t look too bad if I do say so myself, I didn’t mess up any cuts and I will have to put down a baseboard when I get done with the finish. Anybody out there want to babysit three big dogs for a week so I can get everything done? Just joking I will get it done one way or another.
Easy Chicken Pot Pie Casserole with Crescent Rolls
INGREDIENTS
- 2 tubes crescent rolls or crescent dough sheets
- 3-4 cups cooked chicken-shredded or diced
- 12 oz frozen vegetables
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups shredded cheddar cheese
- 2 tablespoon butter, melted
INSTRUCTIONS
- Preheat the oven to 350°F. Prepare a 9×13″ casserole dish with cooking spray.
- Unroll 1 tube of crescent rolls in the bottom of the dish. Pinch edges together. Bake in preheated oven about 10 minutes. Remove from the oven and set aside while you make the filling.
- In a large bowl, combine cooked chicken, vegetables, cream of chicken soup, sour cream, poultry seasoning, garlic powder, onion powder, salt, black pepper.
- Spread the filling on top of the crescent dough layer.
- Sprinkle shredded cheese over the chicken filling. Unroll the second tube of crescent rolls and spread over the top, pinching edges together. Melt 2 tablespoons of butter and brush on the top crust.
- Bake in preheated oven for 25-30 minutes, until golden brown and bubbly. Allow to rest for a few minutes before cutting and serving. Enjoy!