1/3 cup low-fat sour cream
2 1/2 cups diced cooked chicken breast
2 1/2 cups frozen mixed vegetables, thawed
1 (4-ounce) jar diced pimiento, drained
1/2 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons parsley
1 (4-ounce) can reduced-fat crescent rolls
- Preheat oven to 450.
- Combine soup and sour cream in a large nonstick skillet; add chicken and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until vegetables are tender. Sprinkle with parsley.
- Unroll dough, separating dough along perforations into triangles; cut each triangle in half. Bake at 450 for 6 to 7 minutes or until browned. Spoon chicken mixture over 2 pastry triangle halves.
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