2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated crescent dinner rolls
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Let's Make It
Heat oven to 400ºF.
Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 8 to 10 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
Unroll dough into 4 rectangles; firmly press seams and perforations together to seal. Place over chicken mixture; press ends of dough to top edge of dish with fork to seal.
Bake 20 min. or until crust is deep golden brown.
Substitute 3 cups shredded rotisserie chicken for the cooked cut-up fresh chicken.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.