This is a variation of a standby at my house.
1 loaf bread dough rolled out onto a cookie sheet.
Spread 1/2 a can of Mushroom soup across 3/4 of the length of bread.
Top with cooked chicken and veggies ( I used corn, peas and carrots).
Fold over and pinch edges. Sprinkle top with Parmesan cheese and garlic powder.
Cook for 25 minutes in a 375 oven.
To reheat- leave in foil. Thaw and cook at 375 for about 35 minutes to heat through. Remove foil and cook an additional 10 minutes to crisp the crust.
I made the bread dough from scratch- but store bought from the freezer section will work.