Chicken Cranberry Wreath Recipes

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

Steps:

• Preheat oven to 375 degrees.
• Unroll the crescent dough and place in a circle on round stone, with the wide ends in the middle and the pointed ends to the outside.
• You should have an circle in the middle of the stone.
• You will need to overlap the wide ends a bit to make a circle.
• Mix the remaining ingredients in a bowl, using more mayo if mixture appears to be dry.
• Place the mixture in a circle on the crescent rolls on the wide ends.
• Fold the pointed ends over the mixture to the middle of the stone.
• Tuck the ends under.
• Bake for 25-30 minutes, or until the crescent rolls are golden brown.
• Slice and serve.

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.