Upscale Chicken Divan Crescent Bake

This totally yummy casserole appeals to everyone. There are subtle underlying flavors from the dijon and sherry that make it a bit more special, and it serves beautifully. Once you've made this, you will probably think of many variations. For example, a great brunch option is to make it vegetarian style, using a spinach, mushroom and feta filling (and mushroom soup on top).

• Ready In: 45 mins
• Serves: 8

Ingredients

• 8  ounces  refrigerated crescent dinner rolls (low-fat works fine)

• Filling

• 1 1⁄2 cups  cooked chicken, roughly chopped
• 1  cup broccoli floret, cooked and chopped
• 1⁄4 cup  low fat mayonnaise
• 1⁄2 cup cheddar cheese, shredded

• Sauce

• 1 (14 ounce) can  cream of chicken soup
• 3⁄4 cup milk
• 1  tablespoon cooking sherry (or lemon juice)
• 1  teaspoon curry powder
• 1  tablespoon Dijon mustard
•  salt and pepper, to taste

• Topping

• 1⁄2 cup cheddar cheese, shredded

Directions

1. Preheat oven to 375. Spray 9x9 pan with non-stick spray (use a 9x13 pan for a double batch, as shown in the photo).
2. Filling: combine chicken, broccoli, mayo and cheese lightly. Set aside.
3. Sauce: combine all sauce ingredients. Place ONE CUP sauce in bottom of casserole dish and set remaining sauce aside.
4. Assembly: Unwrap Crescent Rolls into 8 pieces. Place one-eighth of the filling onto the longer side of each triangle and roll up. Place rolls on top of 1 cup sauce in casserole dish, seam side down and allowing an inch between rolls so that the crescents will brown on 3 sides. ** Don't pour remaining sauce on top just yet.
5. Bake rolls at 375 degrees for 20 minutes. The tops will be slightly brown - remove from oven and pour remaining sauce on top. Sprinkle remaining 1/2 cup cheese on top.
6. Return to oven for 5 more minutes until cheese melts.