1

cup frozen mixed vegetables, thawed

1

cup chopped deli rotisserie chicken

1

can (10 1/2 oz) condensed cream of chicken soup

1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet

1

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.

2

On large cutting board, unroll dough sheet; cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide vegetable and chicken mixture evenly among dough-lined cups (about 1/4 cup each).

3

Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.