Chicken Divan Crescent Squares
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"A quick, easy dish that looks elegant when served! Suitable for a luncheon."
1 can (8 ounces) refrigerated quick crescent dinner rolls
4 ounces shredded Cheddar cheese
1 package (9 ounces) frozen cut broccoli, cooked and well drained
4 eggs, beaten
1 can (10-3/4 ounces) condensed cream of chicken soup
1/4 cup mayonnaise
1 teaspoon Dijon Mustard
1 can (5 ounces) chunk chicken, drained and flaked
1 tablespoon instant minced onion or 1/4 cup chopped onion
Heat oven to 350 degrees. Unroll dough into two rectangles. Place in ungreased 13x9-inch pan; press over
bottom and 1/2 inch up sides to form crust; sprinkle with cheese and arrange broccoli over cheese.
In small bowl, combine eggs, soup, mayonnaise and mustard; stir in chicken and onion. Pour over broccoli;
sprinkle with paprika.
Bake at 350 degrees for 26 to 31 minutes or until filling is set. Cut into squares to serve. Serves 6 to 8.