Chicken Crescent Wreath
| Source: https://www.tasteofhome.com/recipes/chicken-crescent-wreath/ Yield: 16 servings Prep: 15 min | Bake: 20–25 min Oven: 375°F |
Ingredients
- 2 tubes (8 oz 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 oz) white chicken, drained — or 3/4 cup cubed cooked chicken
- 2 tablespoons chopped onion
Directions
- Arrange crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
- Combine all remaining ingredients; spoon mixture over the wide ends of the rolls.
- Fold the points of each roll over the filling and tuck under the wide ends on the inside of the circle. (Filling will be visible between rolls.)
- Bake at 375°F for 20–25 minutes or until golden brown.
Nutrition (per piece)
| 151 cal | 8g fat (2g sat) | 11mg cholesterol | 357mg sodium | 14g carbohydrate (3g sugars, 0g fiber) | 6g protein |