Chicken Crescent Wreath Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 tablespoons chopped onion
- 1/2 cup chopped sweet red pepper
- 1 cup (4 ounces) shredded colby-monterey jack cheese
- 2/3 cup condensed cream of chicken soup undiluted
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 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 0.5548 g
- Cholesterol 0 mg
- Fat 0.0169 g
- Fiber 0.151999998092651 g
- Protein 0.140066666666667 g
- Saturated Fat 0.00283 g
- Serving Size 1 1 -8 serving (7g)
- Sodium 1.34333333333333 mg
- Sugar 0.402800001907349 g
- Trans Fat 0.0112733333333333 g
- Calories 3 calories
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 375degrees 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 325degrees oven until heated through. Yield: 6-8 servings. Originally published as Chicken Crescent Wreath in Taste of Home December/January 1999, p9 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. Print Add to Recipe Box Email a Friend
