Friday, January 21, 2011

Holiday Wreath Chicken

Recipe from: Connie Schmeiser, 12/14/08
A fabulous and festive treat!

1/2 cup chopped broccoli
1/4 cup water chestnuts
2 Tbsps. chopped onion
1-5 oz. can chicken (I use 1 or 2 cooked chicken breasts)
1 red bell pepper
1 green bell pepper
2/3 canned cream of chicken soup
1 cup shredded Coby Jack cheese
2 cans (8 oz. each) refrigerated crescent dough

  1. Arrange crescent triangles on a cookie sheet/baking stone/pizza pan with bases overlapping and points out (in a circle). 
  2. Chop 1st four ingredients. Slice 3 rings off of each pepper and set aside. Chop the rest of the peppers and add to other ingredients. Add soup and cheese. Mix thoroughly.
  3. Scoop mixture onto dough, in circle. Flip points of triangle over mixture and tuck under base in center. SOme of the mixture will show through. Top with bell pepper "wreaths".
  4. Bake 25-30 minutes
  5. I usually put this on parchment paper. If you put it on foil be careful to not have any foil peel onto the bottom when you remove it from the pan. No one like to bite on foil.
 I've made the mixture the day before and put it into the refrigerator and then put it on the dough the day you bake it.

This works as an appetizer or lunch

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