So I know I've been pretty quiet lately... but I have a valid excuse. We recently found out I'm expecting Baby #2, and my aversion to normal food has been terrible! I can't eat anything anymore! But now that I'm in the second trimester, things are normalizing a little bit, so I'm able to try new things, like this recipe.
We were expecting a big crowd for dinner, so I wanted to find something that would feed a lot of people. This easily fed ten people, and we had an extra serving leftover that Hubby took to work the next day.
This recipe is a bit time consuming - if you can manage to cook and chop the chicken ahead of time, that really helps. Or your could buy chicken that's pre-copped or pre-shredded.
Ingredients
1 lb chicken breast (I used 2 lbs)
12 oz frozen peas and carrots, thawed
2 cups frozen diced potatoes (like hash browns)
1 onion diced (I used half a cup)
2 cans cream of chicken soup
1 cup water (because of the larger amounts, I used 2 cups)
2 cans refrigerated crescent rolls
1/2 tsp poultry seasoning (omitted because I didn't have any)
salt and pepper to taste
