Cheesy Chicken Pot Pie
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables
(carrots, corn, green beans, peas), thawed, drained
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 can (8 oz.) refrigerated crescent dinner rolls
HEAT oven to 375 F.
COMBINE first 4 ingredients in 13x9-inch baking dish.
UNROLL dough; place over chicken mixture.
BAKE 20 to 25 min. or until crust is golden brown.
Save 40 calories and 4g of fat, including 2g of sat fat, per serving
by preparing with 2% Milk VELVEETA,
98% fat-free condensed cream of chicken soup
and refrigerated reduced-fat crescent dinner rolls.
Thawing the vegetables first produces a better dish.
How to Thaw the Frozen Vegetables
Place vegetables in a colander inside a bowl
and run warm water over them;
let stand 5 min. or until they are thawed. Drain.