• 1/2  
    15-ounce package rolled refrigerated unbaked piecrusts (1 crust)
  • 1  10 3/4 ounce can 
    condensed reduced-fat and reduced-sodium cream of mushroom or cream of chicken soup
  • 1 1/3  cups 
    fat-free milk
  • 2   ounces 
    reduced-fat cream cheese, cut up
  • 1/2  teaspoon 
    dried sage, crushed
  • 1/4  teaspoon 
    black pepper
  • 2   cups 
    Tyson® Grilled & Ready® Frozen Diced Chicken Breast, thawed
  • 1  10  ounce package 
    frozen mixed vegetables
  • 1/2  cup 
    instant white rice
Preheat oven to 450 degrees F. Let piecrust stand at room temperature 15 minutes or as directed on package. Unroll piecrust. With a pizza cutter or sharp knife, cut piecrust into strips about 1/2 to 1 inch wide. Place strips on baking sheet. Bake 6-8 minutes or until golden.
Meanwhile, for filling, in large saucepan combine soup, milk, cream cheese, sage, and pepper. Cook and stir over medium-high heat until cheese melts. Stir in Grilled & Ready® Diced Chicken, vegetables, and rice. Bring to boiling. Reduce heat; simmer, covered, 10 minutes or until vegetables and rice are tender.
To serve, transfer filling to serving dish. Top with pastry strips.
Serving Suggestion:

Serve with a tossed green salad andor fresh fruit.
Nutrition information
Per Serving: cal. (kcal) 505, Fat, total (g) 19, chol. (mg) 74, sat. fat (g) 8, carb. (g) 55, fiber (g) 4, pro. (g) 26, vit. A (IU) 3790, vit. C (mg) 7, sodium (mg) 919, calcium (mg) 202, Percent Daily Values are based on a 2,000 calorie diet
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