Upscale Chicken Divan Crescent Bake |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This totally yummy casserole appeals to everyone. There are subtle underlying flavors from the dijon and sherry that make it a bit more special, and it serves beautifully. Once you've made this, you will probably think of many variations. For example, a great brunch option is to make it vegetarian style, using a spinach, mushroom and feta filling (and mushroom soup on top). Ingredients:
8 ounces refrigerated crescent dinner rolls (low-fat works fine) |
1 1/2 cups cooked chicken, roughly chopped |
1 cup broccoli floret, cooked and chopped |
1/4 cup low fat mayonnaise |
1/2 cup cheddar cheese, shredded |
1 (14 ounce) can cream of chicken soup |
3/4 cup milk |
1 tablespoon cooking sherry (or lemon juice) |
1 teaspoon curry powder |
1 tablespoon dijon mustard |
salt and pepper, to taste |
1/2 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 375. Spray 9x9 pan with non-stick spray (use a 9x13 pan for a double batch, as shown in the photo).
2. Filling: combine chicken, broccoli, mayo and cheese lightly. Set aside.
3. Sauce: combine all sauce ingredients. Place ONE CUP sauce in bottom of casserole dish and set remaining sauce aside.
4. Assembly: Unwrap Crescent Rolls into 8 pieces. Place one-eighth of the filling onto the longer side of each triangle and roll up. Place rolls on top of 1 cup sauce in casserole dish, seam side down and allowing an inch between rolls so that the crescents will brown on 3 sides. ** Don't pour remaining sauce on top just yet.
5. Bake rolls at 375 degrees for 20 minutes. The tops will be slightly brown - remove from oven and pour remaining sauce on top. Sprinkle remaining 1/2 cup cheese on top.
6. Return to oven for 5 more minutes until cheese melts.
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