"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

CHICKEN CRESCENT WREATH Recipe

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This recipe for CHICKEN CRESCENT WREATH, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Monday, October 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 oz.) tubes refrigerated crescent rolls
1 c. Co-Jack cheese
2/3 c. condensed cream of chicken soup (undiluted)
1 c. chopped fresh broccoli
1 c. chopped sweet pepper
1/2 c. chopped water chestnuts
2 c. cubed, cooked chicken
2 Tbsp. chopped onions
2 tsp. dill weed
(Save out egg and almonds.)
1 egg white, whipped
1/4 c. slivered almonds

Directions:
Directions:
Arrange the crescent rolls on a 12 inch pizza pan, forming a ring with
pointed ends facing the outer edge of the pan and the wide ends overlapping. Combine the remaining ingredients except the egg and almonds; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Take a whipped egg white and brush over top and sprinkle with almonds. Bake at 325 degrees for 40 minutes, till golden brown. If browning to quickly cover with foil. You can also use left over turkey. This is really good around the holidays.

Personal Notes:
Personal Notes:
Vickie and I made this together the first time and it was a real hit!!

 

 

 

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