Dave 'n' Jenny

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• 1 package boneless skinless chicken breasts
• celery, chopped
• carrots, chopped
• frozen corn
• 1 package crescent rolls
• white wine, chicken stock
• olive oil, flour
• poultry seasoning, thyme, salt and pepper

Cut the chicken into small cubes and cook in a bit of olive oil. Season with poultry seasoning, dried thyme, salt, pepper, and red pepper flakes. Add the celery and carrots and cook until tender. Add about a tablespoon of flour to thicken the mixture, and let cook for about a minute. Pour in some wine and let it cook off, then add some frozen corn (about a cup) and chicken stock, if needed for the sauce. Adjust seasoning if needed. Pour the chicken mixture into a casserole pan. Unroll the crescent rolls into one flat rectangle, carefully pressing the seams together. Cut into strips, and cover the chicken mixture in a lattice pattern. Bake according to the crescent roll package directions, until they're light brown.

Obviously, you can change the veggies and seasonings if you prefer something different! I never make the exact same thing twice. :)