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1
In 11x8 glass baking dish, lay the crescent rolls (in a whole sheet) across the bottom and slightly up the sides.
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2
You might want to use pan coating but isn't necessary since to bake the rolls requires no coating on the pan in original instructions.
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3
I did use a little.
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4
Just in case.
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5
Cut the chicken breast into bite sized pieces and cook in a pan with a little salt and pepper and a couple cloves of crushed garlic.
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6
When the chicken is almost done add the vegetables.
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7
Cut the vegetables into bite sized pieces as well.
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8
While this is cooking mix the biscuits.
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9
Also in another bowl take the soup and mix it with 3/4 can of milk.
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10
Cook veg with the chicken for about 15 minutes or until the carrots are tender-crisp.
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11
Add the soup mixture to the chicken/veg.
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12
Should be about like this
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13
Take the cheddar bay biscuit mix you made and, I used my fingers, add it to the top.
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14
Like this
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15
Bake at 400 for about 25-30 minutes.
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16
Check to make sure the biscuit top is done.
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17
When you remove it from the oven, take the garlic butter (from the cheddar bay biscuit mix) you have and brush it on top.
