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Chili Pot Pie Casserole

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

Instructions

  • 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.