Cooking Instructions
- 1
Lightly spray large casserole dish with nonstick spray and line bottom and sides with crescent rolls, pressing together seams.
- 2
Cook chicken in skillet with marsala over medium hear, until tender. Chop chicken.
- 3
In a large bowl, mix all cans of soup, chicken and vegetables. Salt and pepper to taste. (don't forget potatoes)
- 4
Spread mixture over bottom crust
- 5
Top with remaining crescent rolls and seal seams and edges, or cut into strips and do a lattice. (I was running short on crescent rolls)
- 6
Bake at 350 for about 45 min or until golden brown.
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