Monday, December 10, 2007

Chicken and Black Bean Bake

Chicken and Black Bean Bake
By: Stephanie

Preheat Oven: 375
Serves: 4-6
Cook Time: 12-13 minutes

1 pkg reduced fat crescent rolls
1 can black beans (drained)
1 lg can of all white shredded chicken breast, drained (or 2 cups shredded cooked chicken)
1-1.5 cups shredded cheese (whatever your favorite is...I use mild cheddar for this dish)
1/4 cup fresh chopped chives
1 tsp melted butter

1. In a bowl, combine beans, chicken, 1/2 to 3/4 cup cheese, and chives
2. Roll out Crescent Rolls onto a cookie sheet (keep in a rectangle, don't separate)
3. Spoon mixture into middle of rectangle
4. Fold one side of rectangle up and then the other
5. Smoosh crescent dough together with fingers, so that the mixture stays contained within crescents
6. Brush the top with melted butter and sprinkle cheese (to liking) on top
7. Bake in oven (uncovered) for about 12-13 minutes...until golden brown

***To double, just lay crescent rolls next to each other to make a BIG rectangle and just slightly overlap sides and smoosh together to create a bigger version of the original, and then just double everything else normally

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