Wednesday, July 9, 2014

Chicken And Broccoli Divan Biscuit Bake Recipe

1 canister (8 count) refrigerated crescent rolls
2 cups frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cooked chicken
1/2 cup real mayonnaise
1/4 cup finely diced onion
2 tsp Dijon mustard
1 can (10 oz) cream of chicken soup
1 cup finely shredded Cheddar cheese

Preheat oven to 375 degrees. Get out a 9x13 glass baking dish.
Open crescent roll canister and roll out to fit into baking dish, pressing and stretching over the bottom and at least 1/2 inch up the side of the dish.
Bake in preheated oven at 375 degrees for 7 to 8 minutes or until light golden brown.
Remove baking dish from oven.
Arrange the broccoli evenly over the crust, then arrange the chicken evenly over the broccoli; set aside.
In a separate bowl, add the mayonnaise, onion, Dijon, and soup, stirring until smooth. Spread this mixture evenly over the chicken, then sprinkle the cheese evenly over all.
Bake in preheated oven at 375 degrees for 15 to 20 minutes.
Remove and let cool slightly before cutting into squares for serving.
Will make 8 to 10 potluck size servings.

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