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Chicken Crescent Wreath
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2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
2 tablespoons chopped onion
Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends
facing the outer edge of pan and wide ends overlapping. Combine the remaining
ingredients; spoon over wide ends of rolls. Fold points over filling and tuck
under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or
until golden brown.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |