• 1 chicken breast, uncooked and chopped small
• salt
• pepper
• 1/2 red bell pepper, diced small
• 1/2 c broccoli, chopped
• 8oz can water chestnuts, drained and chopped
• 1/2 onion, diced small
• 1 c shredded colby jack cheese
• 10.5oz can cream of chicken soup
• 2 cans refrigerated crescent rolls

Preheat oven to 350F. In a pan over medium heat, cook the chicken, seasoned with the salt and pepper. Transfer the chicken to a large bowl. Add all ingredients except crescent rolls and mix thoroughly.

Separate crescent roll dough into 16 triangles and arrange in a circle on the pan with the wide ends overlapping in the center and the points toward the outside. There should be a 3-5 inch diameter opening in the center of the dough. Push down the dough where it overlaps to even out the thickness of the dough.

Scoop the chicken mixture evenly onto widest section of triangles.

Wrap points of dough over the filling and tuck beneath the wide ends of dough. (Filling will not be completely covered.) Bake at 350F for 30 minutes, covering with foil for half the bake time so the breading is golden, but not burnt.