1 bunch green onions, chopped
2 cups mild cheddar cheese, shredded
4.5 oz chopped green chiles, canned
11 oz whole kernel corn, canned
10.5 oz cream of chicken soup
1 tsp salt
1 tsp pepper
1/2 tbsp garlic powder
2 tbsp dehydrated minced onion
7 oz Fritos corn chips
8 oz Pillsbury Crescent Rolls
Preheat oven to 375F. In a large mixing bowl combine shredded chicken, chopped green onions and shredded cheddar cheese. Add the chopped green chiles, corn, cream of chicken soup, salt, pepper, garlic powder and minced onion. Stir well until all of the ingredients are coated in soup. Add the corn chips to the bowl and stir well again. Pour the mixture into a greased 9 x 13 inch baking dish and spread out evenly. Unroll the sheet of crescent dough and place it over top being sure to cover everything. Place the casserole in the oven and bake until the crescent dough is nicely browned all across the top. 27-30 minutes.