Recipe Background
Dinner is about to get good. Oh, so good! Oh-So-Good Crescent Casserole is like the simplest yet most delicious turkey pot pie around, with a creamy, savory, vegetable and poultry-packed filling beneath a buttery, flaky crust. It's easy, it's tasty, and yes, it's Oh-So-Good Crescent Casserole. Grab a fork and maybe even a spoon because you won't want to miss even a drop!
Dinner is about to get good. Oh, so good! Oh-So-Good Crescent Casserole is like the simplest yet most delicious turkey pot pie around, with a creamy, savory, vegetable and poultry-packed filling beneath a buttery, flaky crust. It's easy, it's tasty, and yes, it's Oh-So-Good Crescent Casserole. Grab a fork and maybe even a spoon because you won't want to miss even a drop!
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon granules
- 1/8 teaspoon pepper
- 3/4 cup 2% milk
- 2 cups frozen mixed vegetables thawed
- 1 1/2 cups turkey breast cubed and cooked
- 1 (4-ounce) tube refrigerated crescent rolls
Directions
- Preheat the oven to 375 degrees F.
- Grease an 8-inch square baking pan.
- In a saucepan, mix the mayonnaise, the flour, the chicken bouillon granules, and the pepper until smooth.
- Gradually stir the milk into the mayonnaise mixture.
- Bring the mixture to a boil over medium heat and cook, while stirring, until thickened, about 2 minutes.
- Add the vegetables and the turkey to the mayonnaise mixture and cook, while stirring, until heated through.
- Transfer the turkey mixture to the prepared baking pan.
- Unroll the crescent dough and separate it into eight triangles.
- Arrange the crescent dough triangles over the turkey mixture.
- Bake until the casserole is heated through and the topping is golden brown, about 15-20 minutes.
- Serve.
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