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chicken breasts broccoli cream of chicken soup mayonnaise dashes sour cream onion Cheddar cheese crescent rolls
Viewed: 79 - Published at: a year agoIngredients
- 4 whole Boneless Chicken Breasts
- 3 cups Chopped, Cooked Broccoli
- 1 can Cream Of Chicken Soup
- 23 cups Mayonnaise
- 2 dashes Or So Of Worcestershire Sauce
- 1/2 cups Sour Cream
- 1 whole Onion, Chopped
- 1 cup Shredded Cheddar Cheese
- 1 package Refigerator Crescent Rolls
Method
- Steamed the broccoli with no seasoning while you cook the chicken breasts.
- (I seasoned the chicken breasts with garlic, onion powder, pepper and a small amount of seasoned salt.)
- Once chicken is done, cut it into bite-size pieces.
- In a large bowl combine soup, mayonnaise (or gasp!
- Miracle Whip, like I used), Worcestershire sauce, and sour cream and mix well.
- Add cooked chicken, chopped onion, and steamed broccoli and mix to coat.
- Transfer to a greased 13x9 baking dish.
- Sprinkle with cheese.
- Cover and bake at 375F for 20 minutes.
- Roll out the crescent rolls and pinch the seams together.
- Place on top of chicken mixture.
- Bake uncovered for 20 minutes or until the crescent rolls are done.
- Now, initially, this recipe called for two rolls of biscuits.
- That was entirely too much.
- The dish was delicious, but we had to eat around the majority of the biscuits.
- The crescent rolls make for a lighter, flakier crust.
