CHICKEN CRESCENT WREATH

By Sube

THIS IS AN IMPRESSIVE-LOOKING DISH THAT'S A SNAP TO PREPARE. EVEN WHEN COOKING TIME IS LIMITED. STILL CAN SERVE THE DELICIOUS WREATH. THE RED PEPPER AND GREEN BROCCOLI ADD A FESTIVE TOUCH.

Ingredients

• 2 tubes (8 oz (250g) each) refrigerated crescent rolls
• 1 cup (250 ml) shredded Colby-Monterey Jack cheese
• 2/3 cup (150 ml) condensed of Chicken Soup, undiluted
• 1/2 cup (125ml) chopped fresh broccoli
• 1/2 cup (125ml) chopped sweet red peppers
• 1/4 cup (50ml0 chopped water chestnuts
• 1 can (5 oz./150g) white chicken drained, or 3/4 cup cubed cooked chicken
• 2 tablespoons chopped onion

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Arrange crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.

2. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).

3. Bake at 375 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 325F oven until heat through.