CHICKEN BROCCOLI CRESCENT ROLL CASSEROLE RECIPES

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook chopped bacon until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings.
• Microwave broccoli as directed on box. Set aside.
• In same skillet, heat 1 tablespoon bacon drippings. Add mushrooms; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender. Stir in bacon, broccoli, chicken, Alfredo sauce, cheese and pepper until well blended. Spoon into baking dish.
• Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over top of hot filling, alternating 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 to prevent overbrowning, if necessary.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Microwave frozen broccoli as directed on bag. In medium bowl, mix broccoli, chicken and cheese.
• Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
• Spoon chicken-broccoli mixture on the half of each rectangle closest to center of ring.
• Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Gently separate dough perforations on top until filling peeks through. Brush dough tops with melted butter, and sprinkle with Parmesan cheese. Bake 25 to 35 minutes or until top is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.