Made this one last night....it was good. I used two cans of the soup instead of one to make it a little less cheesy. Family had the idea that next time I should put a layer of hash browns down in the pan first to add that extra zip.
CHEESY CHICKEN POT PIE
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (8 oz.) refrigerated crescent dinner rolls
Heat oven to 375 degrees. Combine first 4 ingredients in 13x9-inch baking dish. Unroll dough; place over chicken mixture. Bake 20 to 25 minutes or until crust is golden brown. Makes 8 servings.
Recipe from Kraft Foods
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