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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
white meat free
gluten free
red meat free
pescatarian
- 2 tablespoons chopped onion
- 1 cup shredded colby-monterey jack cheese
- 1/2 cup chopped sweet red pepper
- 2 ounces each) refrigerated crescent rolls
- 2/3 cup condensed cream of chicken soup undiluted
- 1/2 cup chopped fresh broccoli
- 1/4 cup chopped water chestnuts
- 1 can (5 ounces) white chicken drained or 3/4 cup cubed cooked chicken
- Carbohydrate 0.20805 g
- Cholesterol 0 mg
- Fat 0.0063375 g
- Fiber 0.0569999992847443 g
- Protein 0.052525 g
- Saturated Fat 0.00106125 g
- Serving Size 1 1 serving (6g)
- Sodium 0.50375 mg
- Sugar 0.151050000715256 g
- Trans Fat 0.0042275 g
- Calories 1 calories
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 375degrees 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 325degrees oven until heated through.
