Monday, June 6, 2011

Crescent Chicken Bake - Issue #15

You will need:
1 rotisserie chicken from deli
1-2 cups chopped asparagus
1 can refrigerated crescent roll dough
1 tbs. butter
1/2 cup green onion
1/4 cup flour
pinch nutmeg
1 cup chicken broth
1/2 cup dry white wine
1 cup heavy cream

De-bone deli chicken and steam asparagus and place in a greased casserole dish.

In a sauce pot, melt butter and saute onions.  Add flour and nutmeg and whisk until smooth. Stir in chicken broth and white wine and whisk until sauce thickens.  (this is the same sauce base for the mushroom ravioli by the way).
When sauce thickens, add cream, stir, and pour over chicken and asparagus.
Unroll crescent dough and place on top of casserole.   It is fun to use cookie cutters, to make crescent topping more lovely!

 Bake for 425 for 10-12 minutes, reduce heat to 350 and bake another 10-12 minutes or until crescent rolls are cooked through.
This recipes yields a beautiful golden casserole with a wonderful creamy sauce.

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