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Chicken Crescent Wreath

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    16 servings

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 cup 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 foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil; reheat on a greased baking sheet in a preheated 325° oven until heated through.
Nutrition Facts
1 piece: 151 calories, 8g fat (2g saturated fat), 11mg cholesterol, 357mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 6g protein.
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