5 skinless, boneless chicken thighs cut into bite-size pieces; 3 celery stalks sliced ;
6 oz mushrooms, chopped; frozen peas; 2 carrots, sliced;
cream of celery and cream of potato soups*; 4 packages crescent rolls;
salt, pepper, rosemary, thyme.
6 oz mushrooms, chopped; frozen peas; 2 carrots, sliced;
cream of celery and cream of potato soups*; 4 packages crescent rolls;
salt, pepper, rosemary, thyme.
Add oil and butter to a hot skillet, add vegetables to saute. Season with salt and pepper. Add chicken, thyme, rosemary, salt and pepper. Cook for about 10 minutes until chicken is fully cooked through. Add soups*, a half cup of water, and a 1/2c frozen peas*. Stir well and cover.
Each turnover is two crescent halves pinched together. Put a large scoop of the mixture on one triangle, press a second triangle to cover the mixture. Press the sides together to form a seal. Bake at 375 for 12-15 minutes until golden brown.
These are delicious hot or cold. If served cold, you can pick it up and eat it without any mess. Served warm, it's a dinner the kids raved over.
*the cream of potato and frozen peas didn't make it into the top photo - sorry!
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