Chicken Soup Casserole

· 1/2 cup (1 stick) butter, divided 

· 3 large garlic cloves, minced 

· 2 cups diced yellow onion (about 1 large onion) 

· 1 1/2 cups chopped celery 

· 3 cups frozen mixed veggies - corn, peas, green beans and carrots 

· 5 tablespoons all purpose flour 

· 1 1/2 cups chicken stock 

· 1 cup half & half 

· 4 cups cooked & shredded chicken 

· salt & fresh cracked pepper, to taste 

· a little cayenne pepper, to taste (I added 1/4 teaspoon) 

· 1 can (8 oz) refridgerated crescent rolls

· Preheat oven to 375°F. Grease a 9x13 casserole pan (a 12x8 works great too) with butter or non-stick spray. Set aside. 

· In a large heavy bottomed pot (like a dutch oven), melt 4 tablespoons butter over medium-high heat. Add garlic and saute for 30 seconds. Add in onion, celery and mixed veggies. Cook until wilted, about 7 minutes. 

· Add 4 remaining tablespons butter, let melt. Stir in flour until well combined, continue cooking for 2 minutes. Slowly add chicken stock and half & half, stirring after each addition. Let cook until thickened, about 5 minutes. Stir in chicken and season to taste. 

· Transfer mixture into prepared casserole pan. Unroll crescent dough into 2 long rectangles. Press edges and perforations to form 1 rectangle. Place dough over chicken mixture. 

· Bake for 12-15 minutes or until crust is golden brown. Serve immediately! 

· To make ahead: Prepare filling and place in casserole pan. Then top with foil and refridgerate. When ready to serve, remove from fridge and let start warming up on the counter. Preheat the oven. Once the oven is preheated, top the casserole with crescent dough and bake as instructed!

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