Creamy Crescent Roll Chicken Alfredo Bake

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1 cup basmati rice, rinsed

1 lb cooked shredded chicken

1½ cups frozen broccoli florets (do not thaw)

2 tsp TJ Aglio Olio (or 2 teaspoons garlic powder)

1 jar Alfredo sauce (about 15 oz)

2 cups chicken broth

1 can refrigerated crescent roll dough

½ tsp salt

¼ tsp black pepper

2 tbsp grated Parmesan

Directions

Preheat oven to 375°F and lightly grease a 9x13 casserole dish.

In the dish, stir together the rice, chicken, frozen broccoli, Alfredo sauce, broth, seasoning, salt, and pepper. Spread it into an even layer and make sure the rice is submerged in the liquid.

Cover tightly with foil or a lid and bake 45 minutes, until the rice is tender and most of the liquid is absorbed.

While it bakes, keep the crescent dough in its rolled log shape and slice crosswise into coins about ½ inch thick.

Remove the foil, give the casserole a quick stir, arrange the crescent coins across the top, and sprinkle with Parmesan. Bake uncovered 15 to 18 minutes, until the coins are puffed and golden.

Rest 5 minutes before serving so the sauce sets up.