Chicken pot pie bake

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Ingredients

1bag (16 oz) frozen mixed vegetables

2cups cubed cooked chicken

1can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup

1can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup

1can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)



Steps


1

In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.


2

Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.


3

Bake at 350°F 25 to 30 minutes or until top is golden brown.