Chicken Crescent Wreath Recipe
Chicken Crescent Wreath Recipe photo by Taste of Home

Chicken Crescent Wreath Recipe

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5 25 39
Publisher Photo
This is an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious wreath. The red pepper and green broccoli add a festive touch. —Marlene Denissen, St. Croix Falls, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6-8 servings

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

Nutritional Facts

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

Directions

  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 and freeze cooled wreath in plastic wrap and foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and plastic; reheat wreath 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

Reviews for Chicken Crescent Wreath

AVERAGE RATING
(39)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 19, 2016

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

MY REVIEW
Reviewed Dec. 16, 2015

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

MY REVIEW
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
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
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."

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