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“A 2006 Pillsbury Bake Off Winner. Easily doubles for more servings.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 cup fresh mushrooms, sliced
  • 1 small onion, sliced (1/2 cup)
  • 10 ounces frozen cut broccoli in cheese sauce
  • 23 cup ricotta cheese
  • 1 cup cooked chicken, chopped
  • 4 ounces refrigerated crescent dinner rolls

Directions

  1. Heat oven to 375°F
  2. In 10-inch skillet, heat oil over medium-high heat.
  3. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender.
  4. Meanwhile, microwave broccoli with cheese sauce as directed on box.
  5. Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.
  6. Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce.
  7. Unroll dough; separate into 2 rectangles.
  8. Place 1 rectangle over top of each dish, tucking corners into dish as needed.
  9. Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly.

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