Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2/3 cup cream of chicken soup
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
2 tablespoons chopped onion
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. (I actually use a cookie sheet and form mine into an oval to feed more people.) 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 375° for 20-25 minutes or until golden brown.
This is the recipe from the Taste of Home website. I usually double (or even triple) this to feed my family. This is best fresh out of the oven - not so much as leftovers because the crescent rolls aren't as crisp after being refrigerated then microwaved. VERY yummy comfort food.
Martin loves when I serve this with Parmesan Buttered Rice (I will post the recipe later.)
3 comments:
This is SO good...and you should try it!!
I think this has become a family favorite!
SO delicious! And pretty easy too! Josh and Ryan loved it...except that Josh doesn't like broccoli. :-) Ryan and I love broccoli!!! YUMMY!!!
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