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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Wonderful blend of chicken, cheese, and broccoli rolled up in a crescent roll ring. Easy to make. Ingredients:
2 lbs cooked chicken, shredded |
10 1/2 ounces cream of chicken soup |
10 1/2 ounces cream of onion soup or 10 1/2 ounces cream of mushroom soup |
1 cup broccoli, chopped (not cooked) |
1/4 cup bacon bits |
2 cups shredded cheddar cheese |
32 ounces refrigerated crescent dinner rolls |
1 small chopped onion (optional) |
Directions:
1. In a large mixing bowl, combine chicken, cream of chicken and onion soups, broccoli, bacon bits, and cheese. (substitute cream of mushroom soup for onion if desired, then add chopped onion).
2. Open cans of crescent rolls and divide them. On a round cookie sheet or stone, lay them in a ring. pointy side facing out, leaving a hole in the middle. Press firmly around to form groove for mixture to go into.
3. Spoon mixture into groove of crescent rolls. Pile it high!
4. Fold pointy ends of crescent rolls over top of the mixture, so that points meet in the middle hole.
5. Bake in preheated oven of 350°F for 30 minutes or crescent rolls are brown.
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