2 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cups shredded Cheddar cheese (8 oz)
8
slices bacon, crisply cooked, crumbled
1/4
cup sliced green onions (4 medium)
Sour cream, if desired
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Steps
1
Heat oven to 350°F. Spray 11x7-inch (2-quart) or 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix potatoes, milk and soup; pour into baking dish. Bake uncovered 15 to 20 minutes or until bubbly and thickened.
2
Meanwhile, separate dough into 8 triangles. On wide end of triangles, evenly layer chicken and 1 cup of the cheese. Roll up, starting at wide end, gently wrapping dough around chicken mixture and rolling to opposite point. Carefully place rolls, point side down, over potato mixture.
3
Bake 20 to 25 minutes or until rolls are golden brown. Sprinkle with remaining 1 cup cheese and the bacon. Bake 2 to 4 minutes longer or until cheese is melted. Sprinkle with onions. Serve with sour cream.
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