1 whole chicken, boiled and deboned
1 (8 oz.) pkg. cream cheese
1 (10 oz.) can cream of chicken or chicken and mushroom soup
salt and pepper, to taste
1 (15 oz.) can green beans, drained
1 (15 oz.) can yellow whole kernel corn, drained
1/2 to 3/4 cup chicken broth
1 pkg. Pillsbury crescent rolls (I use buttery type)

Season and boil chicken, cool and debone.

In medium saucepan melt cream cheese into can of cream of chicken soup, You may add salt and pepper to taste. Pour in drained vegetables, deboned chicken and chicken stock. Mix and simmer for five to ten minutes.

Pour into 13x9-inch greased baking pan. Spread evenly and top with crescent rolls (like you would put on a pie top crust). Brown to your liking (at 350°F) about 10 to 13 minutes. Enjoy!!

Submitted by: Twanna W. Austin