This chicken and cheese dish will do well as both an appetizer and a main dish. Dress it up, or add some veggies to make it a complete meal.
To make things easier for yourself you can use rotisserie chicken or make some yourself. For this particular day I boiled my chicken in broth seasoned with Lawry’s Seasoning Salt, then shredded. I was feeling a little spicy tonight, so I served some fresh salsa on the side and it was delicious!
Grease or spray your pan before starting if using a metal pan. I used to use a pizza pan but recently switched to this round stoneware from Pampered Chef. It cooks everything super evenly! I find it easier to create a circular dish on a circular dish. Place the crescent roll triangles around the dish to create a shape that looks like a sun.
Place the chicken and cheese in a ring following the inner ring of the crescent rolls.
Fold the pointy ends of the crescent rolls over the chicken and cheese, then tuck the ends underneath.
Bake at 375º for 12-14 minutes, until the crescent rolls are toasty brown.
Slice and enjoy. Yum.
- 2 cooked, seasoned chicken breasts, shredded
- 1 cup shredded cheese
- 1 can crescent rolls
- Grease a pan and preheat the oven to 375º
- Arrange crescent rolls in a ring shape. Place cooked chicken and cheese around the inner ring of the crescents, then fold the pointy ends of the crescent rolls over the chicken, tucking in the ends.
- Bake for 12-14 minutes