Chicken Croissant Bake
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- 1/2 c
- red pepper, chopped
- 1/2 c
- broccoli florets, chopped
- 1/4 c
- mushrooms, chopped
- 2 Tbsp
- onion, chopped
- 1 can(s)
- (5 oz.) chicken, drained
- 1 c
- colby jack cheese, shredded
- 2/3 can(s)
- cream of chicken soup
- 2 pkg
- (8 oz.) crescent rolls
1Chop the red pepper, broccoli, mushrooms, and onion. Add to a 1 quart bowl.
2Add the chicken and the cheese to the chopped ingredients, and mix.
3Add the cream of chicken soup to the mixture and mix thoroughly.
4Unwrap the crescent rolls, break them apart, and place them on a 12-14" round pan or stone. Place the short side of the triangle in the center of the pan, overlapping each piece, with the pointed end overhanging the pan. You should have a full ring (circle) of crescent roll triangles.
5Roll out the crescent rolls a bit to seal them together.
6Place the filling in the middle (or widest) part of the crescent roll, all the way around the ring.
7Pull the pointed part of the triangle, up and over the filling, and tuck it under the center opening.
8Bake @ 350 degrees for 25-30 minutes, or until crescent rolls are golden brown.
9**Note - there are also many other veggies you could add to this. Carrots, celery, or water chestnuts to name a few!