Chicken-Broccoli au Gratin

Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole just for two. ...MORE + LESS -

1 tablespoon olive oil

1 cup sliced fresh mushrooms

1 small onion, sliced (1/2 cup)

1 box (250 g) frozen broccoli and cheese sauce

2/3 cup ricotta cheese

1 cup chopped cooked chicken

1/2 can-4 crescents (from 8 count) Pillsbury™ refrigerated crescent

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1

Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box.
2

Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce.
3

Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed.
4

Place dishes on baking sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly.

*Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed.