Chicken Divan Crescent Squares
|Refrigerated quick crescent dinner||8 Ounce (Pillsbury)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs) (Kraft)|
|Frozen chopped broccoli/3 cups frozen green giant's cut broccoli||10 Ounce, cooked and well drained|
|Eggs||4 , slightly beaten|
|Condensed cream of chicken soup||10 3⁄4 Ounce|
|Real mayonnaise/Miracle whip's salad dressing||1⁄4 Cup (4 tbs) (Kraft)|
|Dijon mustard/Kraft pure prepared mustard||1 Teaspoon|
|Chunk chicken/1 cup chopped cooked chicken||5 Ounce, drained and flaked|
|Instant minced onion/0.25 cup chopped onion||1 Tablespoon|
Heat oven to 350Â°F.
Unroll dough into 2 long rectangles.
Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
Sprinkle cheese over crust; arrange broccoli over cheese.
In small bowl, combine eggs, soup, mayonnaise and mustard; stir in chicken and onions.
Pour over broccoli; sprinkle with paprika.
Bake at 350Â°F. for 26 to 31 minutes or until filling is set.
Cut into squares to serve