3 boneless chicken breasts
3 (10 oz. ea.) cans cream of chicken soup
2 (12 oz. ea.) bags frozen mixed vegetables
1 (12 oz.) bag frozen chopped onions
1 tube refrigerator crescent rolls (Pillsbury)
pinch of salt

Cut chicken into 1/2-inch cubes. Boil chicken cubes in water with a pinch of salt for 5 minutes or until done. Drain chicken and set aside until vegetables are steamed.

Meanwhile, steam vegetables and onions in a boiler until tender. Drain vegetables and onions thoroughly.

Combine chicken cubes and vegetables in an oven safe pan about 9x13-inch. Mix in cream of chicken soups and level in pan. Roll out crescent rolls in a sheet and place on top of mixture.

Bake at 350°F until it is golden brown on top, about 30-35 minutes.

Submitted by: GL