DOT’S CHICKEN POTATO CASSEROLE

1 can condensed cream of chicken soup
1 8-ounce carton dairy sour cream
1-1/2 cups shredded mild cheddar cheese
1 package frozen hash brown potatoes (completely thawed)
3 cups chopped roasted chicken (or use canned chicken)
1 small onion finely chopped
2 small peppers finely chopped (use whatever type of pepper you like – I use sweet banana peppers)
1 can (8 count) crescent rolls

Instructions:
In a bowl mix together a half cup of your chedder cheese, the finely chopped onion, peppers and chicken.

Spray a large baking pan with non-stick spray. Set your oven at 350 degrees.

Open crescent rolls and pull apart as directed. Add a couple of tablespoons of chicken mixture into each crescent roll (roll mixture in the Cresant roll) and place in a baking pan. Then scatter the hash brown potatoes over the Cresant rolls.

Next, in a saucepan mix together the cream of chicken soup, sour cream and the rest of your Cheddar cheese – heat mixture on medium stirring constantly until cheese has melted.

Pour mixture over the hash brown potatoes and chicken rolls then bake for about 30 minutes minutes or until top of mixture is a golden brown. Sprinkle a bit of chedder cheese over the top of each serving.