Creamy Cheesy Chicken Crescent Wreath
Wreaths are just for decoration anymore with the advent of this chicken crescent wreath! A chicken vegetable packed mixture with creamy cheesy goodness in flaky buttery crescent roll crust makes this wreath one of a kind. This is perfect for an appetizer, or as a meal in itself. The beauty of this recipe is how easy it is to make, and how fast it can come together. In about 20 minutes, you can have this chicken crescent wreath be the star of any party spread!
Frequently Asked Questions about Chicken Crescent Wreath
Can I freeze this?
The crescent dough can become soggy when thawed, so we don’t recommend freezing it.
How do I store leftovers?
You can store them safely in airtight container in the fridge for about 5 days.
Can I substitute puff pastry for crescent roll dough?
While similar, puff pastry is thin and soft and that falls apart easily with the weight of the filling. We recommend sticking to crescent roll dough.
Tips and Tricks for Chicken Crescent Wreath
- Chicken Alternatives – You could use a lot of other meats in this crescent wreath like ham, or turkey.
- Dips – You could serve this up with some ranch dressing, Yum Yum Get Ya Sum sauce, honey mustard dressing, or our triple threat ailoli.
- Cheeses – You can really experiment with different cheeses in this wreath. Try it with cream cheese, a sharp cheddar, or a little gruyere.
- 2 tubes refrigerated crescent rolls
- 1 cup monterey jack cheese
- 2 cans cream of chicken soup
- 1 cup fresh broccoli, chopped
- Dan-O’s Original
- 1 cup red bell pepper, chopped
- 1 cup water chestnuts, chopped
- 12 oz canned chicken
- ¼ cup onion, chopped
- Chop the broccoli, onion, red bell pepper, water chestnuts and add to a bowl with cream of chicken soup, Dan-O’s Original, cheese, and chicken
- Mix well
- In a large cast iron skillet, place crescent dough sections into a star formation
- Add chicken mixture and fold over the edges of crescent dough
- Bake 375 F for 10 minutes or until golden brown
- Serve immediately