Enjoy this recipe from 150 Recipes in a 13x9 Pan.
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1 to 2 boneless, skinless chicken breasts, cooked and cubed
4 c. frozen mixed vegetables, thawed
10-3/4 oz. can of cream of chicken soup
10-3/4 oz. can of cream of mushroom soup
1-1/2 t. dried rosemary
8-oz. tube refrigerated crescent rolls
In a large bowl, mix all ingredients except crescent rolls. Spoon into a lightly greased 13"x9" baking pan. Roll out crescent rolls without separating them; pinch gently to close seams. Cut dough lengthwise into one-inch strips. Criss-cross strips over pan in a lattice pattern. Bake at 350 degrees for 45 to 60 minutes, until bubbly and crust is golden. Makes 6 servings.