Chicken Ring
This Chicken ring recipe is a great go-to when you're in a hurry to get dinner on the table. With just a few simple ingredients and about 30 minutes of your time is all you need.
Equipment
- Large Cookie Sheet
- OR Baking Stone
Ingredients
- 12.5 OZ Can of Chunk Chicken Breast (drained)
- 10.5 OZ Condensed Cream of Chicken Soup
- 2 Cans Crescent Rolls
- 10 OZ Block Frozen Already Chopped Broccoli (OR 10oz Bag Frozen Broccoli Florets you steam and then chop yourself)
- 1-2 Cups Shredded Sharp Cheddar Cheese (measure with your heart)
Instructions
- Preheat oven to 375°
- Moving forward, these instructions are for the block broccoli. Please see the notes at the bottom for the steamed bag of broccoli.
- Thaw your frozen broccoli per the instructions on the package but cut the heat time in half.
- In a medium sized bowl combine broccoli, canned chicken, cream of chicken soup, and cheese. Mix until well combined. Set aside.
- Cover a large cookie sheet with tinfoil and spray with non-stick spray. If you have a baking stone even better, do not cover or spray.
- Open two cans of crescent rolls and start forming the triangles into a circle by slightly overlapping the corners on top of one another.
- Once you have your circle formed, start putting your chicken broccoli mixture all around the inner circle, fatter, part of your crescent rolls.
- Now take all the draped over the sides of your pan, skinny, ends of your crescent roll and fold over your chicken broccoli mixture, tucking the pointy edges underneath your crescent ring.
- Bake at 375° for 15-20 minutes or until the crescent rolls are a nice golden brown on top.
- Enjoy!
Notes
If you are using the steamed bag of broccoli, thaw per the instructions on the package but cut the heat time in half.
Once the broccoli is mostly thawed, with a knife or food dicer, chop up around 3/4 of the bag.