Cheesy Chicken and Broccoli Crescent Bake

• Meat

  • 6 slices Bacon
  • 2 cups Chicken, cooked

• Produce

  • 1 box Broccoli, frozen cuts
  • 1 package Mushrooms, fresh

• Condiments

  • 1 jar Four cheese alfredo pasta sauce

• Baking & Spices

  • 1/4 tsp Black pepper

• Bread & Baked Goods

  • 1 can Pillsbury crescent dinner rolls, Refrigerated

• Dairy

  • 1 cup Italian cheese blend

Found on pillsbury.com

Description

Ingredients

• 6 slices bacon, chopped
• 1 box (9 oz) frozen broccoli cuts
• 1 package (8 oz) sliced fresh mushrooms (about 2 1/2 cups)
• 2 cups shredded cooked chicken
• 1 jar (15 oz) four cheese Alfredo pasta sauce
• 1 cup shredded Italian cheese blend (4 oz)
• 1/4 teaspoon black pepper
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

• 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• 2 In 12-inch skillet, cook chopped bacon until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings.
• 3 Microwave broccoli as directed on box. Set aside.
• 4 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.
• 5 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.
• 6 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.

Nutrition