My family loves this recipe so I had to share. There is a lot of flexibility with this recipe to add or subtract ingredients to fit your family’s taste. I often bring this to potlucks or over to people’s homes if they are sick, just had a baby, or something like that. It presents very well and full of great flavor. This recipe is easy to moderate. Feeds 6.
- 2 cans Pillsbury Crescent Rolls
- 2 -3 Chicken Breasts, cooked
- 1 can Cream of Celery Soup (or Cream of Chicken)
- 8 oz Cheese (your favorite, I used Sharp Cheddar)
- 1 Onion, sauteed (Optional)
- 1 cup Rice, cooked (white or brown, Optional)
- Preheat oven to 375 degrees
- Cook the chicken, I usually cook it in a skillet with a little olive oil, or you can bake until no longer pink in the center (350 degrees for 20 minutes or so), or buy pre-cooked
- Roll Pillsbury Crescent Rolls out to make 2 long rectangle shapes, place together to form 1 large rectangle, press seams together
- Mix cooked chicken, cooked rice, soup, and onions together in a bowl.
- Spread mixture in center of crescent roll rectangle
- Make about 1″ slice marks on both long sides of the crescent roll rectangle, about 20 total
- Take 1 inch piece from each side and bring together on top and overlap. Do this to all sections to form the braid.
- Cook for 20 minutes at 375 degrees, or until golden brown on top.
- Slice into sections, serve with vegetable or fresh garden salad