Ingredients:2 cans (10.75 ounces) cream of chicken soup1 1/2 cups milk1 cup sour cream1/4 cup dry white wine or chicken stock1/4 teaspoon black pepper1 teaspoon dried parsley1/2 teaspoon dried thyme2 to 3 cups cooked shredded or diced chicken2 to 3 cups frozen mixed vegetables (corn, green beans and carrots), slightly thawed2 cups southern style cubed frozen hash browns, slightly thawed1 can (8 ounces) refrigerated crescent roll dough (I love the seamless dough)Directions:In a bowl whisk together soup, milk, sour cream, wine or stock, black pepper, parsley and thyme. Stir in chicken, veggies and potatoes. Spoon into a 9 x 13 inch casserole dish that has been sprayed with cooking spray.Open and unroll the crescent roll dough. Use a pizza cutter to cut the dough into half inch pieces. Lay strips of the dough over the chicken mixture to form a lattice look. Bake uncovered in a preheated 350 degree oven for 30 to 50 minutes or until bubbly and golden.
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