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Cheesy Chicken and Broccoli Crescent Bake

Cheesy Chicken and Broccoli Crescent Bake
  • Prep 30 min
  • Total 60 min
  • Servings 6
A buttery crescent topping turns cheesy chicken and broccoli into a satisfying weeknight casserole.
April 24, 2018

Ingredients

  • 6 slices bacon, chopped
  • 1 1/2 cups frozen broccoli cuts
  • 2 1/2 cups sliced fresh mushrooms
  • 2 cups shredded cooked chicken
  • 1 jar (410 mL) four cheese Alfredo pasta sauce
  • 1 cup shredded Italian cheese blend
  • 1/4 teaspoon black pepper
  • 1 can (8 count) Pillsbury™ crescents

Steps

  • 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.

  • Chopping bacon into smaller pieces before you cook will shorten the bacon's cooking time.
  • Rotisserie chicken is a good substitute for cooked chicken in this recipe. It is readily available in the deli section of the grocery store.

Nutrition Facts

Serving Size: 6 servings
Calories
696.6
Total Fat
29.1g
Saturated Fat
11.3g
Trans Fat
1g
Cholesterol
73.4mg
Sodium
652mg
Total Carbs
73.9g
Dietary Fiber
3.8g
Sugars
7.8g
Protein
34.2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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