2 tbsp Italian dressing
1 lb bonelss skinless chicken breast
2 cups frozen mixed veggies
1 can condensed cream of chicken soup
1/4 lb Velveeta cheese, cut up
2 puff pastries (I used pie crust dough)
1 egg, lightly beaten
PREHEAT oven to 400. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes or until cooked through. Stin in veggies, soup and Velveeta. Put 1 crust on bottom on 9 inch pan and spoon mix in.
Put other crust on top and fold under edges; press onto top of baking dish to seal. Brush crust with egg. Cut several slips in top crust to permit steam to escape.
PLACE dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving.
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1 comment:
this may sound stupid but do I shread the chicken or cut it up into chunks or what? I think I'm gonna try this one this weekend..it looks yummy with the cheese and all!
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