CHEESY CHICKEN N BROCCOLI BAKE

THE INGREDIENTS

• 1/2 cup peppers, chopped
• 1/4 cup water chestnuts, drained and chopped
• 1/2 cup broccoli, chopped
• 6 oz. cooked chicken breast, chopped
• 1/4 cup onion, chopped
• 1 can cream of chicken soup
• 2 (8 oz.) pkg. refrigerated crescent rolls
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350ºF.
2. Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)
3. Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun.
4. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. 
5. Bake twenty-five TO thirty minutes or until golden brown. Let cool slightly before serving.