Thursday, April 14, 2016

Cheesy Chicken and Broccoli Bake






What You'll Need


  • 1/2 cup peppers, chopped
  • 1/2 cup broccoli, chopped
  • six oz. cooked chicken breast, chopped
  • one can cream of chicken soup
  • one cup shredded Cheddar cheese
  • two (8 oz.) pkg. refrigerated crescent rolls
  • 1/4 cup water chestnuts, drained and chopped
  • 1/4 cup onion, chopped


How to Make It

  • Preheat oven to 350ºF.
  • Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)
  • Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out.
  • It will look like a sun.
  • After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto.
  • After I pushed the centers more, the circle in the middle ended up being about 2" or smaller.
  • Scoop filling mixture onto the dough, in a circle.
  • Fold points of triangle over filling into the center.
  • (Filling will not be completely covered.) Pinch to seal.
  • Bake 25-30 minutes or until golden brown. Let cool slightly before serving.
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