Whoever invented crescent rolls, should get a medal. In this recipe they make a dandy crust, filled to the brim with a fabulous cheese, mushroom, half and half egg mixture. And a package of herb and lemon soup mix.
This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don’t care for spinach, you can substitute field greens. Serve with crusty French bread.