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Chicken-Broccoli au Gratin

Chicken-Broccoli au Gratin
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Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole just for two.

Prep Time:
20 Min
Total Time:
45 Min
Makes:
2 servings
Pillsbury Bake-Off
Kibby Jackson
Gray, GA
Bake-Off® Contest 42, 2006
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INGREDIENTS
1tablespoon olive oil
1cup sliced fresh mushrooms
1small onion, sliced (1/2 cup)
1box (10 oz) Green Giant® frozen broccoli & zesty cheese sauce
2/3cup ricotta cheese
1cup chopped cooked chicken
1can (4 oz) Pillsbury® refrigerated crescent dinner rolls (4 rolls)
DIRECTIONS
1.Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box.
2.Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce.
3.Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed.
4.Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly.
High Altitude (3500-6500 ft): For either au gratin dishes or square glass baking dish: In step 1, cook mushrooms and onion 5 minutes, stirring frequently. Add chicken to mixture; cook and stir 2 minutes longer. In step 4, bake 23 to 28 minutes.
High Altitude (3500-6500 ft):

For either au gratin dishes or square glass baking dish: In step 1, cook mushrooms and onion 5 minutes, stirring frequently. Add chicken to mixture; cook and stir 2 minutes longer. In step 4, bake 23 to 28 minutes.

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