2 Boneless skinless chicken breasts
1/8 tsp. Pepper
Seasoning salt (add to your liking)
1 Minced clove garlic (you can use garlic powder)
1 tbsp. Butter
1 can Cream of chicken
1/2 c. Milk
1 can Whole kernel corn, drained
1 can Rolled crescents
1/2 c. Cheese (colby/pepper jack works well)
Preheat your oven to 425 degrees. Put the chicken, pepper, seasoning salt, garlic, and butter in a skillet; Brown all the way through. Cut the chicken into cubes. In a 2 quart casserole dish combine cooked chicken cubes, cream of chicken, milk, and drained corn until well mixed. Put in the oven for 20 minutes.
Take the dish out of the oven and spread the rolled crescents out evenly over the top. Do not unroll the crescents. Bake for another 10 minutes.
Take the dish out of the oven and spread the cheese evenly over the top. Bake for an additional 3-5 minutes or until cheese is fully melted.
You can also add other veggies such as carrots or peas. This is a pretty basic recipe so be creative and customize it for a little pizazz!