Instructions

• Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with cooking spray.
• In a medium bowl, combine 2 cups cooked chopped chicken, 4 oz cream cheese, and 1 cup shredded cheddar cheese. If the cream cheese is firm, soften it slightly (room temperature or 10–15 seconds in the microwave) so the mixture is easy to stir. Mix until evenly combined.
• Open the 8-oz can of refrigerated crescent rolls and separate the dough into 8 triangles. Divide the chicken mixture evenly among the 8 crescent triangles, placing the filling on the wide end of each triangle.
• Roll each triangle up from the wide end toward the point and place the roll-ups seam-side down in the prepared 9×13 pan, spacing them evenly.
• In a separate bowl, stir together the 10.5-oz can Unsalted Cream of Chicken Soup, 1/2 cup milk, the remaining 1/2 cup shredded cheddar cheese, and 1 cup frozen mixed vegetables (if the vegetables are very icy, briefly thaw and drain any excess water before adding).
• Pour the soup-and-vegetable mixture evenly over the crescent roll-ups in the pan.
• Bake in the preheated 350°F oven for about 30 minutes, or until the sauce is bubbly and the crescent roll-ups are golden. Let sit a few minutes before serving.