Best Chicken Broccoli And Cheese Crescent Wreath Recipes

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of 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. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

CHICKEN BROCCOLI CHEDDAR CRESCENT RING

Steps:

• Preheat the oven to 350˚F
• Mix the softened cream cheese, garlic powder, salt and pepper together in a large mixing bowl. Then add the chicken, broccoli, and cheddar cheese and stir until combined.
• On a greased cookie sheet, lay each crescent triangle down in a circle so that the wide side slightly overlaps to make a circle and the pointed side points out.
• Scoop the mixture evenly around the circle, then pull the points gently over the top of the chicken mixture to secure the ring.
• Bake for 15-25 minutes, or until the crescent rolls are lightly browned and the cheese is melted.

BROCCOLI CHEDDAR CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Add the broccoli, oil, crushed red pepper, garlic and 2/3 cup water to a large skillet and stir until combined. Cover and bring to a boil. Let the broccoli steam until bright green and just crisp tender, about 3 minutes. Remove the lid and let the water continue to boil until it is completely evaporated, 3 to 4 minutes. Stir in 1/2 teaspoon salt and a few grinds of pepper and transfer to a medium bowl. Let cool slightly, about 15 minutes. Stir the cream cheese.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the broccoli mixture over the short ends of the triangles closest to the ramekin. Cover the broccoli with the cheese slices and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the broccoli mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with Ranch dressing for dipping.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

CHICKEN, BROCCOLI AND CHEESE CRESCENT WREATH

Steps:

• Preheat oven to 375 degrees.
• Unroll the crescent dough and place in a circle on round stone, with the wide ends in the middle and the pointed ends to the outside.
• You should have an circle in the middle of the stone.
• You will need to overlap the wide ends a bit to make a circle.
• Mix the remaining ingredients in a bowl, using more mayo if mixture appears to be dry.
• Place the mixture in a circle on the crescent rolls on the wide ends.
• Fold the pointed ends over the mixture to the middle of the stone.
• Tuck the ends under.
• Bake for 25-30 minutes, or until the crescent rolls are golden brown.
• Slice and serve.

CHICKEN AND BROCCOLI BRAID

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
• Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12 inch pizza pan, forming a ring with pointed ends facing the outer edge of 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 degrees for 20 to 25 minutes or until golden brown.