Chili Pot Pie Casserole

• Gluten free

• Produce

  • 30 oz Chili with beans, canned
  • 1 tsp Garlic powder
  • 1 Onion, medium
  • 30 oz Tomato

• Condiments

  • 1 tbsp Worcestershire

• Baking & Spices

  • 1 tbsp Chili powder

• Dairy

  • 2 cup Cheddar cheese

Found on cincyshopper.com

Description

Ingredients

• 30 oz canned Chili with Beans
• 15 oz Crushed Tomatoes
• 15 oz Diced Tomatoes
• 1 medium Onion, diced
• 1 tbsp Chili Powder
• 1 tbsp Worcestershire
• 1 tsp Garlic Powder
• 2 cans Refrigerated Crescent Rolls.
• 2 cup shredded Cheddar Cheese

Directions

• Preheat oven to 350.
• Grease a 11×13 baking dish.
• Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared dish. Don’t worry if sides do not go all the way up.
• Bake for 20 minutes or until crust is light brown.
• Allow to cool.
• In a large skillet add chili, crushed and diced tomatoes, onions, Worcestershire, chili powder and garlic powder.
• Over medium-low heat, cook until heated through (about 20 minutes).
• Sprinkle about 1/2 cup of cheese over bottom of the crust.
• Pour chili mixture over baked crust and spread evenly.
• Sprinkle remaining cheese evenly over chili.
• Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of cheese and press into sides of dish.
• Bake for 25 minutes or until top is golden brown.