Wednesday, June 15, 2016

Cheesy Chicken and Broccoli Crescent Bake

This recipe from Pillsbury is a mix of convenience and fresh ingredients.  

Fast, easy enough for beginners and looks delicious!


6 slices bacon, chopped 
1 box (9 oz) frozen broccoli cuts
1 package (8 oz) sliced fresh mushrooms (about 2 1/2 cups)
2 cups shredded cooked chicken 
1 jar (15 oz) four cheese Alfredo pasta sauce
1 cup shredded Italian cheese blend (4 oz) 
1/4 teaspoon black pepper
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls


Heat oven to 375°F.

Spray (2-quart) 11x7-inch glass baking dish with cooking spray.

Cook chopped bacon until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings.

Microwave broccoli as directed on box. Set aside.

Heat 1 tablespoon bacon drippings in the same skillet . . . add mushrooms and cook over medium-high heat 3 to 5 minutes, stirring frequently.

Stir in bacon, broccoli, chicken, Alfredo sauce, cheese and pepper until well blended. Transfer into baking dish.

Separate dough. Starting at short side of triangle, roll each triangle up halfway and arrange over top of hot filling, alternate triangles to fit in baking dish.

Bake 22 to 26 minutes or until crust is deep golden brown.

Cover with foil last 10 minutes of bake time.

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