"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..."
INGREDIENTS
•
2 tubes (8 ounces 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 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
•
2 tablespoons chopped onion