Ingredients:

1/2 cup butter
4 cups halved and thickly sliced sweet onions (about 2 large onions)
1 1/2 cups uncooked instant white rice
2 cups beef broth
1 tablespoon Worcestershire sauce
2 cups chicken
1 cup shredded Swiss cheese (4 oz)
1 can (8 oz) refrigerated Crescent Dough Sheet
1 tablespoon butter, melted
1/2 teaspoon dried thyme leaves

Instructions:

1. Heat oven to 375°F. Grease13x9-inch (3-quart) glass baking dish.
2. In 12-inch skillet, melt 1/2 cup butter over medium-high heat until sizzling. Cook
   onions in butter 15 to 20 minutes, stirring frequently, until onions are very soft and
   golden brown.
3. Stir in rice; cook 2 to 3 minutes, stirring frequently, until toasted. Stir in broth and
   Worcestershire sauce. Heat to simmering, stirring occasionally. Stir in chicken;
   cook 3 to 4 minutes or until heated. Stir in cheese, mixing to combine. Transfer
   hot mixture to baking dish; cover and keep warm.
4. Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips
   lengthwise on top of filling. Cut remaining 4 in half, and lay crosswise on top of
   other strips to form a lattice design over chicken mixture. Brush dough with 1
   tablespoon melted butter; sprinkle thyme on top.
5. Bake 18 to 22 minutes or until filling is bubbly and crust is deep golden brown. Let rest 5 minutes before serving.