Crusty Cheese 'N Chicken Casserole

• 1 fryer (3 1/2 to 4 lb.)
• 2 tsp. salt
• 1 c. chopped celery
• 1/3 c. butter
• 1/2 c. milk
• 2 c. shredded Cheddar cheese
• 1/2 c. chicken broth
• 2 c. Monterey Jack jalapeno cheese, shredded
• 2 (10 oz.) cans crescent dinner rolls *
• 2 Tbsp. evaporated milk
• 4 c. water
• 1 c. chopped onion
• 1 c. sliced carrots
• 2 cans cream of mushroom soup
• 1/2 c. English peas

1. Prepare fryer and cook in water and salt until tender.
2. Remove fryer from broth and debone.
3. Spread chicken in an 8 x 12-inch casserole dish.
4. Saute onion, celery and carrots in butter in heavy saucepan.
5. Add soup, cheese, milk and chicken broth.
6. Cook until cheese melts.
7. Add peas.
8. Pour cheese mixture over chicken and cover with crescent rolls.
9. (Unroll crescent rolls and place on top.) Brush top with 2 tablespoons evaporated milk.
10. Bake 30 minutes or until brown at 325u0b0.

fryer, salt, celery, butter, milk, cheddar cheese, chicken broth, jalapeno cheese, crescent dinner, milk, water, onion, carrots, cream of mushroom soup, english peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078109 (may not work)