Breadstick Topped Chicken Pie

• 1 (11 ounce) can refrigerated breadstick dough
• 1 (16 ounce) jar ragu cheese creations parmesan and mozzerella cheese sauce
• 1/3 cup milk
• 1 (16 ounce) package frozen broccoli carrots cauliflower mix
• 1 lb boneless skinless chicken breast
• 2 tablespoons grated parmesan cheese
• 1 teaspoon italian seasoning

1. Preheat oven to 375 degrees.
2. Unroll breadstick dough, separate, twist, and set aside.
3. Cook vegetables according to package directions until tender; drain well.
4. Meanwhile, cut chicken into bite sized pieces and saute over medium heat in a Dutch oven coated with nonstick cooking spray until lightly browned and juices run clear.
5. Add cooked vegetables, jarred cheese sauce, and milk.
6. Heat to boiling over medium heat, stirring constantly. Be careful or it will stick.
7. Pour hot mixture into an ungreased 13x9x2 baking dish.
8. Immediately place twisted breadsticks side by side over chicken mixture, gently stretching to fit.
9. Sprinkly top of breadsticks with Parmesan cheese and Italian seasonings.
10. Bake, uncovered, 20-30 minutes or until top is deep golden brown.
11. If you cannot find the Ragu Cheese Creations Sauce (my grocery store does not carry it anymore) you may use Alfredo sauce, or any other jarred cheese sauce or white sauce.

ragu cheese creations, milk, frozen broccoli carrots cauliflower, chicken breast, parmesan cheese, italian seasoning

Taken from www.food.com/recipe/breadstick-topped-chicken-pie-115549 (may not work)