Stuffed Crescent Chicken Cobbler
INGREDIENTS :
2 cups frozen
southern-style diced hash brown potatoes (from 32-oz bag), thawed
1 1/4 cups milk
1 can (10 3/4
oz) condensed cream of chicken soup
1 can (12 oz)
Pillsbury® Grands®! Big & Flaky refrigerated crescent dinner rolls
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
How to Make It:
-Heat oven to
350°F. Spray 11×7-inch (2-quart) or 13×9-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.
-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.
-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.