2 tbsps Italian salad dressing
2 cups frozen mixed vegetables
1 can (10 3/4 oz) cream of chicken soup
1/4 lb Velveeta cheese, cubed
1 sheet frozen puff pastry dough, thawed
1 egg, beaten
Preheat oven to 400 degrees.
Put the Italian salad dressing into a large skillet and add the cubed chicken. Cook the chicken over medium heat for 5 minutes or until cooked through. Stir in the vegetables, soup, and the cheese. Put the mixture into a 9-inch square baking dish that has been sprayed with nonstick cooking spray.
Unfold the pastry sheet and place over the chicken mixture; fold the edges of the pastry under and press down onto the edges of the baking dish. Brush the pastry with the beaten egg. Cut slits in crust to vent. Set baking dish on a cookie sheet (to catch any boil-over that might happen). Place casserole in oven and bake for 30 minutes or until the crust is browned and mixture is bubbly. Let stand for 5 minutes before serving.