This is a quick and easy weeknight dinner. I found this recipe and slightly adapted it from wineandglue.com. I also doubled the recipe. This is the kind of dish that is easy to grab and go.
2 tubes of Pillsbury crescent rolls (or sheets if you can find them)
10.8 ounces of mixed frozen vegetables ( I used Birds Eye corn, carrots, green beans and peas)
1 can Campbell’s cream of chicken soup
1/2 cup of cheddar cheese
1/2 cup of Monterey Jack cheese
8 ounces of cream cheese
1 rotisserie chicken (shredded )
Preheat oven to 375 degrees.
Roll out both of the crescent roll dough onto two cookie sheets that are slightly sprayed with with non stick spray.
Mix the rest of the ingredients into a medium size bowl.
Spread half of the mixture down the middle of each of the crescent roll dough leaving room on both ends as well as both sides.
Using a serrated knife slice about 1/2 inch from the long side of the dough towards the middle doing this about 6 or 7 times on both sides. do not slice the short ends of the dough.
Take both sides of the short end of the dough and bring it up over the chicken mixture then alternate braiding the dough on the sides over the chicken mixture forming what looks like a braid.
Do this with both loaves.
Bake for 18-20 minutes depending on your oven. Let rest for ten minutes before slicing.