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Creamy Chicken Pot Pie Casserole with Crescent Rolls Lightened Up Weight Watchers Recipe
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Creamy Chicken Pot Pie Casserole with Crescent Rolls

Yield: 6 servings
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6

Ingredients

  • 3 cups cooked chicken breast, shredded or chopped
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz.) 98% fat free cream of chicken soup
  • 1/2 cup skim milk
  • 1/2 cup fat-free sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • 1/2 cup reduced-fat cheddar cheese, shredded
  • 1 tube reduced-fat crescent rolls

Instructions

  • Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large bowl, whisk together the cream of chicken soup, skim milk, sour cream, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
  • Stir in the chicken, frozen vegetables, and 1/2 cup of the shredded cheese.
  • Pour the mixture into the prepared baking dish and spread evenly.
  • Unroll the crescent roll dough and gently pinch the perforated seams together to seal them, creating one solid sheet of dough.
  • Carefully place the dough over the top of the casserole, stretching it slightly if needed to cover the entire surface. Tuck or press the edges down around the sides of the dish.
  • Bake uncovered for 25–30 minutes, or until the filling is hot and bubbling and the crescent topping is golden brown.
  • Let the casserole rest for 5 minutes before serving.

Notes

NUTRITION INFORMATION:
1 of 6 servings
326 calories, 12g total fat, 5g saturated fat, 980 mg sodium, 25g total carbs, 0g dietary fiber, 4g sugars, 26g protein (myfitnesspal.com)