Heat oven to 375°F. In 2-quart saucepan, stir together soup, vegetables and chicken. Heat to boiling, stirring occasionally. Spoon into ungreased 11x7-inch (2-quart) glass baking dish.
Meanwhile, unroll dough; separate at perforations into 12 strips. Twist each strip; arrange over hot chicken mixture.
Bake uncovered 14 to 18 minutes or until breadsticks are light brown.