“A cheesy baked dish that is easy to make. A great way to dress up chicken, with the crescent roll dough.”
READY IN:
40mins
SERVES:
12
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 3 (8 ounce) tubes refrigerated crescent dinner rolls
  • 4 cups cubed chicken
  • 6 ounces shredded cheddar cheese
  • 3 cups frozen chopped broccoli, thawed, and drained
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 1 13 cups milk
  • 2 tablespoons Dijon mustard
  • 1 tablesapoon dried onion flakes
  • 12 teaspoon salt
  • 1 dash pepper
  • 1 egg, lightly beaten

Directions

  1. Unroll two tubes of thre crescent roll dough, and seperate into rectangles.
  2. Place rectangles in an ungreased 15x10x1 baking pan.
  3. Press onto bottom and 1/4 inch up the sides of pan to form a crust, sealing the seams and perferations.
  4. Bake 375 degrees for 5-7 minutes or until light golden brown.
  5. In a large bowl, combine chicken, cheese, broccoli, soup, milk, mustard, onion, salt, and pepper, and spoon over crust.
  6. Unroll remaining dough, divide into rectangles, and seal perferations.
  7. Cut each rectangle into 4 (1 inch strips).
  8. Unroll strips, making a lattice design, on to of chicken mixture.
  9. Brush with egg.
  10. Bake 17-22 minutes longer or until crust is golden brown, and filling is bubbly.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: