1 (8 oz.) can Pillsbury refrigerated quick crescent rolls
2 (10 3/4 oz.) cans condensed cream of chicken soup
2 c. cooked frozen mixed vegetables
1/2 c. water
1/2 tsp. poultry seasoning
2 cans drained Hormel chunk chicken

Heat oven to 375 degrees. Separate rolls into 8 triangles. Place 2 triangles, one on top of the other, press slightly. Repeat with remaining dough. Place on ungreased cookie sheet. Bake 9 to 12 minutes. In large saucepan, heat soup, vegetables, water and seasoning until bubbly. Fold in chunk chicken. Spoon hot mixture into 12 x 8 inch baking dish. Place triangles on mixture. Sprinkle with parsley. Serves 4.