1 package frozen vegetable combination (broccoli, carrots, and cauliflower)
2 cups chopped cooked chicken seasoned to taste
1 can (14.75 oz) chicken gravy
2 cups shredded cheddar cheese
1/4 cup onion, chopped
1/8 teaspoon ground black pepper
1 package (8oz) crescent rolls
Preheat oven to 375 F. Cook frozen veggies per directions on package; drain. Stir in all ingredients except crescent rolls in large skillet. Cook and stir over medium heat until heated through; spoon into 9″ baking dish. On cutting board, unroll crescent dough; separate into 2 rectangles. Press perforations and seams together to seal. Using pizza cutter, cut each rectangle lenghtwise into four 1″ wide strips; place over chicken mixture in lattice pattern, folding under ends of strips at edges of dish. Bake 20-25 minutes or until golden brown.
I cut the crescent rolls a little thinner and only used 1 rectangle section on the chicken bake and then baked the other section as regular crescent rolls.