Monday, February 21, 2011

Chicken and Broccoli Ring

I recently decided I should start sharing some tasty recipes on the blog. I think it's a good idea for two reasons: 
1. If you are like me you are always on the look out for something simple and proven to be good, and 
2. I always forget about the good recipes so blogging about it will benefit me (due to my memory loss) and you!

I bought the Pampered Chef Stoneware bar pan several months back as part of a PC fundraiser for the 3Day.  I have used it for various things over the last few months and I think I'm in love. It cooks evenly, food does not stick to it, and clean up is a snap. I decided to get the Stoneware Inspirations cookbook too. I haven't made a lot of things out of it, but all the dishes look absolutely delish. (If you would like to buy any Pampered Chef stuff, let me know and I'll give you the information for the most fantastic PC consultant on the planet!) Anyway, I tried this one the other night and it was really good PLUS super easy. I think it will be good first recipe to share! 
PC makes this prettier than I did. Don't judge. It was my first try.
And maybe, the IPhone photo didn't do it justice...
Chicken and Broccoli Ring

1 package (8 oz) refrigerated crescent rolls (I used the garlic ones. Extra yummy!)
1 cup coarsely chopped cooked chicken (I used rotisserie chicken from Costco.)
3/4 cup coarsely chopped broccoli
1/2 cup (2 oz) shredded cheddar
2 tablespoons mayonnaise
1 teaspoon PC All Purpose Dill Mix (I used dried dill because I didn't have the mix.)
1 small garlic clove, pressed
1/8 teaspoon salt
1 egg white, lightly beaten
2 tablespoons slivered almonds

1. Preheat oven to 375 degrees. Unroll crescent rolls; separate into 8 triangles. Arrange triangles, slightly overlapping, in a circle with wide ends 3" from edge (points will extend off the edge of the baking stone). Roll wide ends of dough toward center to create 3" opening. 
2. In a medium bowl, combine chicken, broccoli, cheese, mayonnaise, dill, garlic, and salt. Mix well. 
3. Scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring (filling will show).  Lightly brush dough with egg; sprinkle with almonds. 
  *I didn't read the directions very well, so I included almonds in mixture inside of rolls by accident. I plan to do it that way next time.
4. Bake 25-30 minutes or until deep golden brown. 

We had it for left-overs the next day and it was still tasty. This seriously was easy and good, so let me know it you try this and love it! 

1 comment:

  1. I WILL be trying this recipe!!! I make a chicken enchilada ring but I like this variation with brocolli!!! And I've had my Pampered Chef stone for about 8 years & still love it!!!!!