3 Tablespoons of butter

3 Tablespoons of flour

2 cups chicken broth

1 teaspoon lemon juice

1 can cream of chicken soup

2 cups diced cooked chicken

5 potatoes boiled and peeled

3 large carrots, peeled and cut up

1 cup frozen peas

1 roll refrigerated crescent rolls

 

Lightly grease a 9×13 or similar size casserole dish.  Cook and drain vegetables and set aside. Melt butter. Add flour and chicken broth to make white sauce. Add lemon juice and creamed soup. Pour over mixture of chicken and cooked and drained vegetables. Open crescent rolls. Unroll and lay flat on top of filling. Bake at 350 degrees for 45 minutes.

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Posted in Casseroles

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