Cheesy Chicken and Broccoli Crescent Bake

Ingredients

6

slices bacon, chopped

1

box (9 oz) frozen broccoli cuts

1

package (8 oz) sliced fresh mushrooms (about 2 1/2 cups)

2

cups shredded cooked chicken

1

jar (15 oz) four cheese Alfredo pasta sauce

1

cup shredded Italian cheese blend (4 oz)

1/4

teaspoon black pepper

1

can (8 oz)  refrigerated crescent dinner rolls

Steps

• 1

  Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• 2

  In 12-inch skillet, cook chopped bacon until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings.
• 3

  Microwave broccoli as directed on box. Set aside.
• 4

  In same skillet, heat 1 tablespoon bacon drippings. Add mushrooms; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender. Stir in bacon, broccoli, chicken, Alfredo sauce, cheese and pepper until well blended. Spoon into baking dish.
• 5

  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.
• 6

  Bake 22 to 26 minutes or until crust is deep golden brown. Cover with foil last 10 minutes of bake time to prevent over browning, if necessary.