Back to recipe time! A couple of nights ago I had baked up some chicken for whatever I was making that night, and had a couple extra pieces. So I put them in the refrigerator to slice up and make something else with them another day. Floyd took it upon himself to decide I was making one of our “household favorite” dishes, which I hadn’t made in a while. What’s impressive is that he actually had already gone to the store and picked up the few extra items we didn’t have on hand so that I could whip it up. So now, I’ll share the recipe with all of you! (I can’t take personal credit for creating this recipe. A friend shared it with me at a Pampered Chef party several years ago, and it’s become a favorite.)
Chicken Ring2 tubes low-fat crescent rolls 2-3 boneless, skinless chicken breasts–cooked, cut into small pieces 1 green pepper, cut into pieces 1 can sliced water chestnuts, drained 1 cup (or so) shredded cheddar cheese 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup (or so) fresh or frozen broccoli florets
Preheat oven to 375.
Lay all the rolls around in a circle on either a baking stone or pizza pan, pinching together the wide part of the dough in the middle and leaving the triangle part hanging off. Mix all the above ingredients in a bowl. Then scoop your mixture onto the rolls.
Once you fill up the ring all the way around, tuck the triangle end up over the top. Bake at 375 for about 20 minutes. Slice, serve and enjoy!The terrific thing about this recipe is you can so easily modify and add or change things to suit your taste. You can add black olives, sliced almonds, onion, you name it! You can even change around the base and use a gravy mix, then add turkey, cranberries, etc. and make a Thanksgiving-style ring. It’s so easy to make, and always turns out tasting great. Bonus—the leftovers are awesome, too!
Posted under Recipes
This post was written by kmashek on August 3, 2011