This recipe came out of one of those Betty Crocker magazines that you often see at the checkout of a grocery store. My sister-in-law had one at her house when we babysat for her older children while she was having a baby, and I copied it from there. So, this recipe is always a reminder of her family, even though I'm pretty sure she never made it!
Chicken Alfredo Pot Pie
1 can refrigerated breadstick dough
1 jar Alfredo sauce
1/3 c. milk
1 bag frozen broccoli carrots cauliflower mix, thawed and drained
2 c.cut-up cooked chicken
2 Tbsp. grated parmesan cheese
1 tsp. Italian seasoning
1. Heat oven to 375 degrees. Unroll breadstick dough; separate at
perforations to form 12 strips and set aside. (They will twist better if they aren't too cold)
2. Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally.
3. Spoon into 9x13 pan.
4. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.
5. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden