Chicken Ring - Beautiful Presentation and So Tasty!

Chicken Ring - this has been one of my "go-to" recipes for years!  From the very first Pampered Chef product party I attended, I was hooked!  Fast and easy, this dish can be used as a main entree for dinner or for a brunch. 
I typically have cooked chicken ready to go in the freezer.  It's a lifesaver for many  meals.  And so easy to do - just plan ahead.  When I buy a whole chicken, split chicken breast, or any chicken on the bone, I cook in a stock pot with carrots, onions and celery and water.  Save the stock after the chicken is cooked to make yummy chicken broth for future dishes (including using it to cook your rice!).

Chicken Ring adapted from Pampered Chef
2 cups cooked  and diced chicken
1/3 cup  chopped broccoli florets
2 tbsp diced onion
1/4 cup chopped red pepper
1 can cream of chicken soup
1 small can water chestnuts diced
1 cup shredded Colby Jack cheese
2 tubes of Pillsbury crescent rolls

1 - Preheat oven to 350 degrees.  Mix together all ingredients except crescent rolls in large mixing bowl.

2- Here's the fun part!  Making a sunflower with crescent rolls!  Open the cans of crescent rolls and separate the two halves.

3- Separate the triangles individually.  Place triangles with small points out on baking pan (pizza pan).  Overlap large parts as you go around and make a ring.

4- Press the rolls together to form this lovely sunflower.  Scoop your chicken mixture around the circle to be able to overlap the triangles.

5 - Bring the smaller point over the chicken mixture toward the center.

6 - Bake in 350 degree oven for 35-40 minutes.  Enjoy!

Linked to Miz Helen's Full Plate Thursday and Prairie Story: Recipe Swap