I can’t take credit for this one as my friend Shannon’s mom gave me this recipe. I did tweak a few of the ingredients as they are very versatile.  It is one of my new favorite comfort dishes!  Thank you Nancy!!!

4 boneless chicken breasts
1/2 onion, chopped
1 can of cream of mushroom soup
1 can of cream of celery soup
8oz cream cheese, softened
1/4 cup of milk
Olive oil
1 tsp paprika
2 cans of refrigerated Pillsbury Crescent Rolls


Preheat oven 375 degrees. 

Cut chicken into bite sized pieces and saute with the onions in a little olive oil for about 5-7 minutes. Add a little salt/pepper (not too much salt as the soups contain sodium)

In a separate bowl, combine both soups, cream cheese, and milk. 

Once chicken is done, let cool for about 2 minutes.  Meanwhile, open one can of the crescent rolls and line the bottom of a baking dish.  Some may separate at the perforation therefore just arrange so the bottom of the dish is no longer visible. 

 Add chicken to the soup mixture then spoon into dish; sprinkle with a little paprika.

Top with the second can of crescent rolls in the same way as the bottom layer. 

Bake for about 25-30 min until browned and bubbly.

If you want this to be more like a pot pie, add some frozen peas, green beans, carrots, or any kind of veggies you like to the soup mixture before baking.