Rita, Jan. 22, 2021: playing out our Covid quarantine...
INGREDIENTS
*Optional
1/3 c. butter
3 stalks celery, diced
2 med. carrots, cut into coins
1/2 med. onion, diced
(*1-1/2 c. sliced fresh mushrooms)
1/4 c. flour
1 c. chicken broth
1 c. milk
4 c. diced, cooked chicken
1 c. frozen peas
1/2 tsp. salt
(*2 oz. jar diced pimientos, drained)
2 store-bought crescent roll packs
DIRECTIONS
- Preheat oven to 400 degrees. In a large saucepan, heat butter over medium heat. Add [mushrooms] celery, carrots, and onion; cook until tender.
- Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken peas, pimientos, and salt; heat through. Transfer to a greased 11x7 glass baking dish.
- Unroll the crescent rolls on top of the casserole. I only cut and used what I needed from the 2nd pack (puzzle it together to cover fully), and just baked the rest of the extra rolls like normal, after.
- Bake, uncovered, for 15-20 minutes, or until golden brown on top!
To make ahead and cook later:
- make inside mixture ahead and refrig.
- once ready to cook, bake covered with foil @ 350 for 15 minutes
- remove
- raise temp to 400
- carefully add unrolled/uncooked crescent roll crust on top
- cook uncovered for another 15 minutes or so, until the crust looks right
I am making this for a pal to "cook later." I think this would work: bake inside w/o crust at 350, covered for 15 min. Then remove, up temp to 400, lay uncooked crescent roll on top, and cook another 15 min or so uncovered until bread looks right. I'll post to confirm this worked!
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