Ingredients
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1 (11 ounce) can refrigerated breadstick dough
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1 (16 ounce) jar ragu cheese creations parmesan and mozzerella cheese sauce
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1/3 cup milk
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1 (16 ounce) package frozen broccoli carrots cauliflower mix
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2 tablespoons grated parmesan cheese
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1 teaspoon italian seasoning
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1 lb boneless skinless chicken breast
Instructions
- Preheat oven to 375 degrees.
- Unroll breadstick dough, separate, twist, and set aside.
- Cook vegetables according to package directions until tender; drain well.
- 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.
- Add cooked vegetables, jarred cheese sauce, and milk.
- Heat to boiling over medium heat, stirring constantly. Be careful or it will stick.
- Pour hot mixture into an ungreased 13x9x2 baking dish.
- Immediately place twisted breadsticks side by side over chicken mixture, gently stretching to fit.
- Sprinkly top of breadsticks with Parmesan cheese and Italian seasonings.
- Bake, uncovered, 20-30 minutes or until top is deep golden brown.
- 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.