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Chicken Croissant Bake


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  • 1/2 Cup chopped Red Pepper (chopped)
  • 1/2 Cup chopped Celery or Brocoli
  • 1/4 Cup chopped Mushrooms
  • 2 Tbsp. chopped onion
  • (You could also use or substitue Carrots, Tomatoes, and water chestnuts)
  • 1 - 5 oz. can of chicken, drained
  • 1 cup Colby Jack Cheese, shredded
  • 2/3 can of Cream of Chicken Soup
  • 2 Pkgs. (8 oz. each) cresent rolls



Step 1

Preheat oven to 350. Chop all veggies, add to large bowl and add chicken and cheese. Mix in Cream of Chicken soup. Seperate the cans of cresent rolls into triangles, and place on a large round baking stone. Place the short side of the triangle to the center of the stone and overlapping the triangles - so all the points are hanging off the end of the stone. Roll lightly with a rolling pin. Place chicken mixture on widest part of the ring, bring the point of the triangle up and over the chicken mixture and tuck in center. Bake @ 350 for 25-30 minutes.


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