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Home cooking: Chicken ring

August 17, 2011

This had been a traditional recipe served at The Presbyterian Church of Hagerstown. The recipe was lost for some years and was recently rediscovered in a kitchen drawer.

For more information about the church, call 301-739-6337.

Chicken ring

2 packages of crescent rolls, eight to a pack

3 to 4 cups cooked chicken

8- to 12-ounce box chopped frozen broccoli, or 1 to 1 1/2 cups fresh broccoli chopped into 1/2-inch pieces

10 3/4-ounce can cream of chicken soup

1 cup shredded cheddar cheese, adjust to taste

Heat oven to 350 degrees.

Mix chicken, broccoli, soup and cheese.

Place rolls on a round, sprayed, pizza pan with wide ends toward the middle. Overlap wide ends and let points extend over edge of pan. Press dough together to make wide base for filling.

Place filling on rolls. Pull point ends over filling and tuck under dough base. This should completely cover the filling.

Bake for 30 minutes or until brown.

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