Chicken Crescent Wreath Recipe

5 27 41
Chicken Crescent Wreath Recipe
Chicken Crescent Wreath Recipe photo by Taste of Home
Publisher Photo

Chicken Crescent Wreath Recipe

Read Reviews
5 27 41
Publisher Photo
Here's an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious crescent wreath. The red pepper and green broccoli add a festive touch. —Marlene Denissen, St. Croix Falls, Wisconsin
Featured In: Crescent Ring Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.
Yield: 6-8 servings.
Originally published as Chicken Crescent Wreath in Taste of Home December/January 1999, p9

Nutritional Facts

1 piece: 203 calories, 11g fat (5g saturated fat), 23mg cholesterol, 537mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 9g protein.

  • 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
  1. 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.
  2. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).
  3. Bake at 375° for 20-25 minutes or until golden brown.
    Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.
    Yield: 6-8 servings.
Originally published as Chicken Crescent Wreath in Taste of Home December/January 1999, p9

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Reviews forChicken Crescent Wreath

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Jellybug User ID: 53068 266032
Reviewed May. 16, 2017

"easy and Delicious."

MY REVIEW
jsn22blue User ID: 7431581 258865
Reviewed Dec. 30, 2016

"Excellent, & not difficult at all. Took to dinner this week - was mostly the main dish - everyone loved it!"

MY REVIEW
chefheidi18 User ID: 8210724 245655
Reviewed Mar. 19, 2016

"Tasty. I have a different recipe like this with cream cheese."

MY REVIEW
jnjrok User ID: 1992251 239572
Reviewed Dec. 16, 2015

"Very nice presentation for the holiday season. Pretty tasty too."

MY REVIEW
gunslinger User ID: 544392 213955
Reviewed Dec. 4, 2014

"So tasty, I left out the water chestnuts, it made a very pretty easy to make dish for my potluck!"

MY REVIEW
Abby_21 User ID: 1024283 48237
Reviewed Nov. 19, 2014

"I wanted ro use some shredded turkey I had frozen but didn't have water chestnuts, broccoli, cream of chicken soup or Colby cheese. Oopsy!! What's a gal to do! I am not a patient woman and this looked so good I just substituted mixed veggies, cream of celery soup and cheddar cheese and made half the recipe. Only did the substitutions because this is what I had on hand and no time to go to the store. This recipe is fabulous. It was easy to put together, very very tasty, and came out of the oven looking just like the picture! This will definitely be one of the items on my Christmas buffet table next month. Thanks for a great and easy recipe!"

MY REVIEW
Troi User ID: 63638 31663
Reviewed Oct. 18, 2014

"This recipe is very easy to modify with different meats, vegetables, cream soups or gravy, and cheeses. It also is a good way to use leftovers such as pot roast, ham, corned beef, etc. As long as you have a nice, thick filling and small pieces of vegetable (cooked or uncooked) it works nicely."

MY REVIEW
mom5 User ID: 32139 202889
Reviewed Sep. 18, 2014

"This was wonderful! The only thing I did differently was, I always keep a bag of frozen red, green, yellow, and orange peppers. I heated them with onions and garlic, cooled, and added to the mix. Will definitely make again!"

MY REVIEW
shereeder User ID: 1853566 50096
Reviewed Sep. 13, 2014

"Have made a similar one with ham and uses mustard for a little different flavor. Always a hit and so easy to reheat!!"

MY REVIEW
pamperdiane User ID: 7743701 69501
Reviewed Aug. 16, 2014

"amazing"

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