Recipe Swap: Mexican Chicken Pot Pie

The moment I saw Jamie's reply on my Recipe Swap contest for Mexican Chicken Pot Pie, I knew I had to have the recipe. This recipe will become a regular in our household. It's quick, easy, and delicious!

Jamie's Mexican Chicken Pot Pie:
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What you'll need:

• 1 can cream of chicken soup 
• 1 can cheese soup 
• 1 can Rotel  
• 1 lb chicken, shredded 
• 2 cans crescent rolls 
• Shredded Cheese 

What you'll do:
1. Line casserole dish with unrolled crescent rolls. Do not form into rolls. Press into dish like a crust.
2. Mix soups, chicken and Rotel. Spread mixture over "crust".
3. Top with another layer of flattened crescent rolls.
4. Sprinkle with cheese. 
5. Bake at 350 degrees until crescent roll crust is done.  
 
I served this with sour cream, per Jamie's suggestion. My guys ate this stuff up! I think next time I may even add a can of corn and black beans. :o)
 
**Another handy tip from Jamie, she said she cooks her chicken in a crock pot on Sundays. So that way, through the week everything is ready to mix together and throw in the oven. I thought this was genius! I can't tell you how many recipes I make through the week that call for cooked cubed/shredded chicken.**