Creamy Ring of Blah

So I winged it and things were not pretty. I tried to make a family favorite (from my mom) into a low-fat meal and it just didn't turn out right. For starters... never use fat free mayo in a mayo based dish. Not a good idea flavor wise. And make sure to follow a recipe to the T if you've never made it before :) That's all I have to say... I have posted the original recipe from my mom and my changes are in italics. I'd go with mom's recipe for a tasty, simple dinner that's great for the whole family (kids included... great way to get them to eat broccoli).

Source: My mom and Pampered Chef



Cheesy Chicken Broccoli Ring

• 2 pkg. 8 oz. refrigerated crescent rolls I used reduced-fat
  
• ½ cup chopped red bell pepper
• ½ cup chopped fresh broccoli
• ¼ cup drained and chopped water chestnuts Mom and I omit
  
• 2 tablespoons chopped onion
• 1 cup (4 oz) shredded Colby jack cheese Mom and I use cheddar, I used reduced-fat
  
• 1 can ( 5 oz) chunk chicken, drained and flaked Mom and I use left over chicken, not canned
  
• 2/3 cup canned condensed cream of chicken soup (for some reason I thought she used mayo! I used FF mayo and will be using the canned soup next time)
  

Preheat oven to 350 F. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan (I use my round stone) with wide ends overlapping in the center and points towards the outside.

In large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken and soup. Scoop mixture evenly onto the widest end of each triangle. Bring outside points of triangles down over filling and tuck under wide ends of dough at center. (Filling will not be completely covered.)

Bake 25-30 minutes or until golden brown.

Serves 6-8
WW points for Low Fat version: 6 points