Recipe by Shell_Shephard
A wonderful potluck dish that I found originally in a TV guide insert for a Kraft TV event, many many years ago. Wonderful. I often add sage, as I like that flavor, but it's good without t, and will get great reviews from all who try it. I use breasts for this, but I'm sure any chicken would work well.
Top Review by Rachel Ricard
This eas really good, one of those basic recipes that will always turn out. I've tried another Kraft version of this recipe that called for a can of cream of broccoli soup but this version is a more 'from scratch' so it tastes better. I'm not a fan of cooking with soups because of the salt so I appreciate the alternative. I did find the pilsbury crescent roll topping a little on the sweet side and I might try serving with buns or topping the casserole with bread crumbs next time.
- 1⁄2 cup onion, chopped
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 1⁄2 cups milk
- 4 cups cooked chicken, chopped
- 8 ounces cheddar cheese, grated
- 10 ounces frozen broccoli, cooked and drained
- 8 ounces Pillsbury Refrigerated Crescent Dinner Rolls
Directions See How It's Made
- Saute onion in 1/4 cup butter.
- Blend in flour and seasonings.
- Gradually add milk, stirring constantly until thickened.
- Add chicken, cheese, and broccoli; mix well; and spoon into 13x9 baking dish.
- Separate rolls into 1 large (long) and 2 small rectangles; firmly press perforations to seal.
- Cut large rectangle into 4 strips lengthwise. Place on top of casserole.
- Cut small rectangles into 8 strips crosswise (4 each).
- Create a lattice pattern by weaving the short pieces over and under the long pieces.
- Brush with melted butter.
- Bake at 350 degrees for 35 minutes.