The concept of the crescent wreath is not new, but it is new to me. I have never attempted one because it looks so pretty, I thought, it must be complicated. But I was perusing my Taste of Home annual Cookbooks, specifically the 2000 issue, looking for new recipes because my rotation is getting kind of boring, and I came across this recipe. Whether it was the tantalizing picture to the left of the recipe or the short, sweet and to the point recipe itself, something made me want to try it. We did, and we all liked it. Even Sam. Who eats dinner about 3 out of 7 nights of the week. I am sharing because not only was it super easy, super quick, and really yummy, but it has a lot of fresh veggies in it, and they are hidden by the cheesy, chickeny, bready goodness, so I tricked my kids into eating something somewhat healthy! Score!!
Chicken Crescent Wreath, pg 267 TOH 2000 Annual Recipes
2 tubes (8 oz each) refrigerated crescent rolls
1 cup (4 oz) shredded Co-Jack cheese
2/3 cup condensed creamof chicken soup, undiluted
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1 can (5 oz) white chicken, drained OR
3/4 cup cubed cooked chicken
2 tbsp chopped onion
Arrange the crescent rolls on a 12-in pizza pan, (I used my Pampered Chef pizza stone) forming a ring with pointed ends facingthe outer edge of the pan and wide ends overlapping. 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. Yield: 6-8 servings
My note: I receommend using a good brand of crescent roll dough. I bought the Great Value brand, and the flaky goodness just wasn't the same. I also used canned chicken because I was in a hurry, but I think it would be much better if you used fresh cooked cubed chicken breasts.