Cheesy Chicken Crescent Pot Pie

2-3 chicken breasts, cooked and diced
4 Tbsp butter
1 small onion, chopped
1 can cream of chicken soup
1 cup water
1 chicken bouillon cube
1 packet of Italian seasoning dressing (minus the oil, just the spices)
16 oz frozen vegetable mixture (I used a green bean, corn, carrot mixture)
2-3 cups shredded cheese (depending on how cheesy you like it)
1 package of Pillsbury's crescent rolls

Cook chicken, dice and set aside. In a sauce pan, melt butter and add chopped onion. Saute for 3 minutes. Add water, bouillon cube, Italian seasoning packet and Mix well. Add vegetables and simmer for 10 minutes. Add cream of chicken soup. Mix well in sauce pan. Place diced cooked chicken in a 13 x 9 pan and add soup/vegetable mixture to chicken. Add cheese and stir well. Unroll crescent rolls and seal seams as much as possible. Place on top of chicken vegetable mixture. Bake in oven at 350 degrees for 20 to 25 minutes or until crescent roll topping is golden brown in color.

2-3 chicken breasts, cooked and diced
4 Tbsp butter
1 small onion, chopped
1 can cream of chicken soup
1 cup water
1 chicken bouillon cube
1 packet of Italian seasoning dressing (minus the oil, just the spices)
16 oz frozen vegetable mixture (I used a green bean, corn, carrot mixture)
2-3 cups shredded cheese (depending on how cheesy you like it)
1 package of Pillsbury's crescent rolls

Cook chicken, dice and set aside. In a sauce pan, melt butter and add chopped onion. Saute for 3 minutes. Add water, bouillon cube, Italian seasoning packet and Mix well. Add vegetables and simmer for 10 minutes. Add cream of chicken soup. Mix well in sauce pan. Place diced cooked chicken in a 13 x 9 pan and add soup/vegetable mixture to chicken. Add cheese and stir well. Unroll crescent rolls and seal seams as much as possible. Place on top of chicken vegetable mixture. Bake in oven at 350 degrees for 20 to 25 minutes or until crescent roll topping is golden brown in color.