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5Ingredients
40Minutes
210Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. boneless skinless chicken thighs (cut into bite-size pieces)
- 2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 10.75 oz. condensed cream of chicken soup
- 1/4 lb. Velveeta (cut into 1/2-inch cubes)
- 8 oz. refrigerated crescent dinner rolls
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Directions
- 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.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium720mg30% |
| Potassium420mg12% |
| Protein21g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A35% |
| Vitamin C6% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Michael Safford 8 years ago
If the Cream of Chicken soup doesn't appeal to you - or if you're out - there is an easy substitution that I used when I realized I had mistakenly grabbed Chicken Noodle: 1 cup chicken stock, 1/2 cup flour, 1/4 cup milk, 2tbsp sage, 2tbsp rosemary. Whisk briskly until well mixed, then add it in place of the Cream of Chicken soup.