Nell'S Easy Chicken Pot Pie

• 4 boneless skinless chicken breasts, cut into bite sized pieces
• 1 small onion, diced
• 1 small bell pepper, diced
• 2 tablespoons vegetable oil
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 2 (15 ounce) cans mixed vegetables, do not drain
• 1/2 teaspoon garlic powder
• salt and pepper
• 8 ounces monterey jack cheese, grated
• 1 (8 ounce) can crescent roll dough

1. Saute onion, pepper and chicken in oil until vegetables are tender and chicken has turned white.
2. Mix soups and mixed vegetables (including liquid).
3. Pour over chicken and season to taste with salt, pepper and garlic powder.
4. Turn into a 9"x 13" baking dish.
5. Top with grated cheese.
6. Separate crescent roll dough into triangles and place over cheese.
7. It will not cover completely and this is not important.
8. Bake in a 375u0b0F oven for 18-20 minutes or until golden brown.

chicken breasts, onion, bell pepper, vegetable oil, cream of mushroom soup, cream of chicken soup, mixed vegetables, garlic powder, salt, cheese, crescent roll

Taken from www.food.com/recipe/nells-easy-chicken-pot-pie-113442 (may not work)