Tuscan Broccoli in White Wine Sauce with Italian Chicken Wraps

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I spent a lot of time, money and energy on entering recipes into the first category, Doable Dinners,  of the 2013 Pillsbury Bake-Off Contest…now I’m not whining sour grapes, but I was really surprised that not one of the six I entered made it to the semi-finals…such is the life of a contest junkie who spins wheels hoping to hit pay dirt in a contest~~sometimes you do, most of the time you don’t!

What I did get from this time, energy and money spent though are some fabulous recipes…they can be done in 30 minutes or less, and they have 7 ingredients…so, for all those busy families out there, here’s a great one-skillet dish that eats like a gourmet meal!  Add a salad,  I suggest caprese, you’re totally ready to chow down!

Preheat oven to 350

Serves: 6+

What you need:

1 package Pillsbury Crescent rolls

2 packages Green Giant Tuscan Broccoli

2 cans Cream of Chicken with Mushroom Soup (or cream of chicken only)

1 ½ cups chardonnay

1 rotisserie chicken, meat removed (yielding about 3+ cups of shredded chicken meat), and carcass placed in pot with 3 cups water to simmer for broth

3 teaspoons Italian seasoning

3 cups grated Pecorino (can substitute parmesan or asiago or blend) cheese

What you do:

Take meat off rotisserie chicken (appx. 3+ cups of shredded meat) Put in a bowl. Add 2 teaspoons of Italian seasoning and ½ cup of cheese to the shredded chicken meat.  Blend and coat well.   Put carcass in a large pot over medium high heat with 4 cups of water. Cook 20 minutes to get a rich broth.

SAUCE PREP:  Using a large (about 13” diameter/3” deep) skillet over medium heat, empty both cans of soup.  Add the chardonnay, 1 ½ teaspoons black pepper, ½ teaspoon salt, 1 teaspoon Italian seasoning and 1 ½ cups cheese.  Blend together, stir occasionally and cook about 15 minutes into a creamy sauce.  Add 3 cups of the chicken broth and blend.  Scatter all around the 2 packages of Tuscan broccoli, toss and coat with sauce.  Turn off heat. Set aside.

CHICKEN WRAP PREP: Take a ‘handful’ (about 1/3 cup+) of the seasoned chicken & place at wide end of crescent triangle.  Begin rolling to the pointed end.  Continue with all crescent dough triangles.  If there is chicken remaining, toss into the broccoli/sauce and blend.

BAKING:  Place rolled chicken-filled crescent wraps in a circle atop the broccoli/sauce leaving equal amounts of space between each.  Coat the inside of the lid with cooking spray.  Cover skillet.  Bake in a preheated 350 oven 45-50 minutes.  Check after about 25 minutes to add more chicken broth if needed. Remove the lid with 7 minutes remaining; sprinkle the wraps some of the remaining cheese.  Finish cooking.   Remove, let rest about 5 minutes and serve.  Use the remaining grated cheese for garnish when serving.

©Alice D’Antoni Phillips  Ally’s Kitchen