My family loves this, as well as my friends. I've even served it at a church banquet. Sometimes I use the meat from a rotisserie chicken to save time, but I don't use canned chicken because of the sodium. The vegetables and soup have quite a bit of sodium already. It smells heavenly while baking!
1To use fresh chicken, cook pieces (breasts, thighs, legs) in simmering water for 45 minutes. Let cool, remove from bone and chop into large cubes. If using a rotisserie chicken, just remove meat from bones and chop until you have about 5 cups.
2Preheat oven to 350 degrees. (Some cooks find that 375 degrees works better if you like the bottom crust really done. You can adjust cooking time to suit your tastes.)
3Take one can of crescent rolls and spread them in the bottom of a 9 x 13-inch baking pan. Press seams together to cover bottom of pan with crust. Arrange chicken pieces on bottom crust and sprinkle with salt and pepper. Go easy on the salt.
4Drain the Veg-All completely. Mix together the soup, Veg-All, and half & half until evenly combined. Pour over chicken and stir slightly so it reaches the bottom crust.
5Unroll second can of crescent rolls and arrange on top of chicken and vegetables. No need to press seams together, as the openings will vent the crust. Brush top crust with a little half & half if desired.
6Bake at 350 degrees about 35 - 40 minutes, until crust is golden brown and filling is hot and bubbly. If crust browns too quickly, cover top with foil, and/or reduce oven to 325 degrees.
7Allow to cool 5 minutes or so before cutting into serving pieces. Good served by itself, or with my Sunshine Broccoli Salad recipe.
8NOTE: if cooking your own chicken, see my Homemade Chicken Stock recipe for something to do with the leftover cooking water.