Casserole Green Chili Chicken
From: Sandy
1 Can crescent rolls
1 can Chicken, drained (13 ounce) [can used home stewed chicken breasts]
2 Cans chopped green chilies, drained 94 ounce)
1 Vidalia onion, chopped
Shredded Monterey Jack cheese
Shredded Cheddar cheese
Grated Parmesan cheese
4 Eggs
½ C Milk
2 t Worcestershire sauce
½ heaping teaspoon cumin
1 heaping teaspoon garlic powder
½ t black pepper
Several drops hop pepper sauce to taste.
Lay crescent rolls in bottom of 13x9 inch pan. Layer canned chicken evenly over crescent rolls. Next, sprinkle green chilies and onions over chicken. Sprinkle cheeses generously over all. In a bowl, beat eggs, Worcestershire sauce and milk together. Add seasonings and beat well. Pour slowly over chicken and cheese mixture in pan.
Bank at 400 degrees for about 40 minutes or until center is set or knife inserted in center comes out clean.
Let stand for 5 minutes before serving.
Delicious leftover as the flavors have more time to blend.