Chicken Alfredo Pot Pie

Chicken Alfredo Pot Pie 2 cans refrigerated crescent rolls 1 jar alfredo sauce 2 cups chopped cooked chicken breast 2-3 cups broccoli 1/2 - 1 cup grated parmesan cheese Dried basil and dried parsley - for garnish, if desired Spray a 9” x 13” baking dish with nonstick cooking spray. Unroll one package of crescent rolls and lay flat in bottom of baking dish. Do not worry about sealing edges...Boil broccoli until tender, drain well. Scatter broccoli over the top of the crescent rolls. Scatter chopped chicken breast over this. Now drizzle with the bottle of alfredo sauce, distributing evenly until gone. Sprinkle generously with parmesan cheese to your liking. Unroll remaining package of crescent rolls. Arrange loosely on top of the broccoli, chicken, alfredo, parmesan mixture. Now, sprinkle generously (again) with parmesan to your liking. Garnish top of cheese with dried basil and parsley. Bake at 350° for about 20-35 minutes, or until rolls are flaky and browned and alfredo is bubbling. Let stand a few minutes before cutting and serving.