Chicken Bake

This is a fun dinner to try out! Basically it is a hearty chicken salad baked in buttery crescent rolls! Here is how you pull it off fantastically! 

Ingredients:

1 can unbaked crescent rolls

1 can shredded chicken in water

1 diced red bell pepper

3 diced green onions

1/2 cup sour cream

1/2 cup mayo

2 tablespoon Red Wine Vinegar

garlic season salt and pepper to taste

Directions: 

Mix all ingredients in a bowl except for crescents obviously! Put aside. 

Next to make the outside use a baking stone if you have one as feature but if not a cookie sheet will do it might just be harder to roll out the crescents. 

Align crescents with the fat ends next to each other but not touching. 

Take a rolling pin and lightly roll ends together to for a sealed base for the chicken salad to rest on. 

 Place chicken salad down the middle of the unbaked crescents. 

Gently fold crescent ends over the salad and pinch together. Fold ends at the top and bottom up so that all the chicken salad is covered. 

Sprinkle a little garlic season salt on top and bake according to crescent directions plus 1-2 mins. (until golden brown.) 

 Enjoy!