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Chicken Divan Crescent Squares Recipe
|Refrigerated quick crescent dinner||8 Ounce (Pillsbury)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs) (Kraft)|
|Frozen chopped broccoli/3 cups frozen green giant's cut broccoli||10 Ounce, cooked and well drained|
|Eggs||4 , slightly beaten|
|Condensed cream of chicken soup||10 3⁄4 Ounce|
|Real mayonnaise/Miracle whip's salad dressing||1⁄4 Cup (4 tbs) (Kraft)|
|Dijon mustard/Kraft pure prepared mustard||1 Teaspoon|
|Chunk chicken/1 cup chopped cooked chicken||5 Ounce, drained and flaked|
|Instant minced onion/0.25 cup chopped onion||1 Tablespoon|
Calories 299 Calories from Fat 149
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 4.6 g23%
Trans Fat 0.6 g
Cholesterol 136.4 mg
Sodium 522.2 mg21.8%
Total Carbohydrates 23 g7.6%
Dietary Fiber 1.7 g6.7%
Sugars 4.1 g
Protein 15 g29.2%
Vitamin A 33.4% Vitamin C 54.3%
Calcium 18.5% Iron 6.6%
*Based on a 2000 Calorie diet
Unroll dough into 2 long rectangles.
Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
Sprinkle cheese over crust; arrange broccoli over cheese.
In small bowl, combine eggs, soup, mayonnaise and mustard; stir in chicken and onions.
Pour over broccoli; sprinkle with paprika.
Bake at 350Â°F. for 26 to 31 minutes or until filling is set.
Cut into squares to serve