I’m going to be completely honest here…I don’t actually like these. With that being said, my husband LOVES them. The buttery crescent rolls do help but for me, I just can’t get over the broccoli taste. So if you are like me and broccoli isn’t your thing then you most likely will not like these. I make them a few times a year because the hubs likes them so much and I need to keep my love happy but if it were totally up to me, this recipe would probably be buried away. It’s not that they are horrible by any means, they just aren’t my thing.
Chicken & Broccoli Stuffed Crescent Rolls
A super easy recipe for the chicken & broccoli lovers
- 1 large chicken breast, boiled and shredded
- 1 small bag of frozen broccoli, cooked (or fresh broccoli cooked)
- 1 tbsp garlic powder
- 1 can of cream of chicken condensed soup
- 1/2 cup of shredded cheddar cheese
- Salt & pepper to taste
- 2 cans of crescent rolls
Preheat oven to 350 degrees.
In a large bowl, mix together shredded chicken, cooked broccoli, garlic powder, soup, shredded cheese and salt & pepper.
Tear apart the crescent rolls. Take two pieces and smoosh together a short side to a short side so you kind of make a big diamond like shape.
Fill the middle of the crescent roll diamond with chicken filling and then take the two longest points and bring them together over the filling, twist and secure on the sides. Pretty much you are just wanting to cover the filling with the crescent roll dough so that it doesn't seep out everywhere.
Put on an ungreased cookie sheet and repeat until you have used all crescent rolls.
Bake for 17 minutes or until golden brown.