#204 – Cheesy Chicken & Broccoli Crescent Bake & Pumpkin Pie Bars

hosted by Laverne Diede & Rhonda Fitterer

Cheesy Chicken & Broccoli Crescent Bake

  • 6 slices bacon, chopped
  • 1 box (9 oz.) frozen broccoli cuts
  • 1 pkg. (8 oz.) sliced fresh mushrooms
  • 2 cups shredded cooked chicken
  • 1 jar (15 oz.) four cheese Alfredo pasta sauce
  • 1 cup shredded Italian cheese blend
  • 1/4 tsp. black pepper
  • 1 can (8 oz.) crescent dinner rolls

Preheat oven to 375 degrees; spray 11 x 7 inch glass baking dish with cooking spray. In a large skillet, cooked bacon until crisp; drain on paper towels. Reserve 1 tablespoon bacon drippings. Microwave broccoli as directed on box; set aside. In the same skillet, heat reserved bacon drippings; add mushrooms; cook over medium-high heat for 3-5 minutes, stirring frequently, until tender. Stir in bacon, broccoli, chicken, Alfredo sauce, cheese and pepper until well blended. Spoon into baking dish.

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over top of hot filling, alternating triangles to fit in baking dish. Bake 22-26 minutes or until crust is deep golden brown. Cover with foil last 10 minutes to prevent overbrowning, if necessary.

Pumpkin Pie Bars

  • 1 can pumpkin
  • 3 eggs
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 tsp. pumpkin pie spice
  • 1 can evaporated milk
  • Yellow or white cake mix
  • 1/2 cup butter
  • 1 cup chopped pecans
  • Whipped topping

Preheat oven to 350 degrees. In a large bowl, combine pumpkin, eggs, brown sugar, white sugar, pumpkin pie spice, and evaporated milk; mix well; pour into a greased 9 x 13 inch baking pan.

Sprinkle cake mix over pumpkin mixture, then drizzle butter over cake mix. Top with pecans. Bake for 1 hour, 15 minutes; serve with whipped topping.


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