Serves 6 - 8 (more as an appetizer)

This is a good way to use up leftover cooked chicken! The dish looks fancy but it's actually very easy to make.

I cook this on a baking stone, but a cookie sheet will work fine, too.

Ingredients:

• 2 packages refrigerated crescent rolls
• 1/2 C bell pepper, chopped
• 1/2 C broccoli, chopped
• 1/4 C celery, chopped
• 2 Tbs onion, chopped
• 1 C chopped cooked chicken
• 1 C shredded cheese (colby, cheddar, or jack)
• 2/3 C canned condensed cream of chicken soup
• salt and pepper, to taste

Method

1. Separate roll dough into 16 triangles. Arrange in a circle on baking sheet, with wide ends overlapped to form a ring in the center (points on the outside). It should look like a big star with a hole in the middle. See picture above for concept.
2. Mix all ingredients together and spoon mixture into a ring on wide ends of rolls. Pull points up and over chicken mixture, then tuck under wide ends.
3. Bake 25 - 30 minutes at 350° F (until bubbly).

[recipes]