Easy Cheesy Chicken Pot Pie

I found this online and cooked it last night for dinner and it was good! It gives you that chicken pot pie taste without spending a ton of time rolling out doll and chopping fresh veggies. I honestly didn't think it would be great, but it was cheap and easy and I thought my kids would like it. I was surprised! Those crescent rolls do the trick! My husband even liked it and told me it was a keeper, and that's a big deal.

• 3 cups chopped cooked chicken (I dice it first so it cooked fast, and I skillet cook it with salt, pepper, and a little bit of garlic powder)

• 1 pkg. frozen mixed veggies (carrots, corn, green beans, peas), thawed, drained

• 1/2 lb. (8oz) velveeta, cut into 1/2 inch cubes. (I used the off-brand and it was still good)

• 1 can condensed cream of chicken soup (Again, off-brand, still good)
  

• 1 can (8 oz) refrigerated crescent dinner rolls (Yet again, off-brand, still good)
  

Heat oven to 375
Combine first 4 ingredients in 13x9 baking dish
Unroll dough; place over chicken mixture
Bake 20 t0 25 min or until crust is golden brown.

Done! Served it with a salad. So easy!