Upscale Chicken Divan Crescent Bake

• 8 ounces refrigerated crescent dinner rolls (low-fat works fine)
• Filling
• 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
• Sauce
• 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
• Topping
• 1/2 cup cheddar cheese, shredded

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.

rolls, filling, chicken, broccoli floret, mayonnaise, cheddar cheese, sauce, cream of chicken soup, milk, cooking sherry, curry powder, mustard, salt, topping, cheddar cheese

Taken from www.food.com/recipe/upscale-chicken-divan-crescent-bake-227090 (may not work)