Chicken Crescent Wreath

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 cup shredded Colby-Monterey Jack cheese
• 2/3 cup condensed cream of chicken soup, undiluted
• 1/2 cup chopped fresh broccoli
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped water chestnuts
• 1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
• 2 tablespoons chopped onion

1. 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.
2. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).
3. Bake at 375u0b0 for 20-25 minutes or until golden brown.
4. 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
5. in a preheated 325u0b0 oven until heated through.

crescent rolls, cheese, condensed cream, fresh broccoli, sweet red pepper, water chestnuts, white chicken, onion

Taken from www.tasteofhome.com/recipes/chicken-crescent-wreath/ (may not work)