Creamy Chicken Casserole

Creamy Chicken Casserole

• 2-3 cups cooked chicken, shredded
• 1 can cream of chicken soup
• 2 cups frozen o'brien potato hash browns
• 1/2 onion, chopped
• 2 celery ribs, chopped
• 3/4 cup carrots, sliced
• Optional: peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tube refrigerated crescent rolls

1. Preheat oven to 375 degrees.
2. Pray a 9x13 baking pan with nonstick cooking spray.
3. Combine the chicken, cream of chicken soup, onion, celery, potatoes, and carrots in the serving pan.
4. Sprinkle on the dried herbs.
5. Roll out the crescent rolls and place on top of the chicken mixture.
6. Bake for 25 minutes or until golden brown.