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| 3 |
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Chicken breasts |
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| 1 can |
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Cream of chicken soup |
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Broccoli |
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| 1 cup |
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Celery |
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| 1/2 |
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Red peppers |
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| 4 |
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Mushrooms |
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| 1/2 |
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Onion |
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| 1 tsp |
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Garlic |
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| 2 8 oz tubes |
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Pilsbury cresent rolls |
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| 1 |
Dice and cook chicken. Dice brocoli, celery, red pepper, mushrooms and onions. |
| 2 |
Combine diced items, chicken, cream of chicken soup and garlic in a bowl. Press rolls out onto cooking stone. Spoon mixture onto dough. Wrap dough sides around mixture and pinch to hold together. |
| 3 |
Bake at 375° for 15 minutes. |
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| |
| Ready in: 45 minutes |
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| Recipe Source |
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Author: Stacy Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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