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CHICKEN RING 
1/2 c. Red Bell Pepper
1/2 c. Broccoli, chopped
1/4 c. Water Chestnuts, drained and chopped
2 tbsp. Onion, chopped
1 (5 oz.) can Chunk White Chicken
1 c. Shredded Cheddar Cheese
2/3 c. Condensed Cream of Chicken Soup
2 pkg. (8 oz.) Refrigerated Crescent Rolls

Preheat oven to 350°F. Chop bell pepper, broccoli, water chestnuts and onion. In bowl, flake chicken. Add vegetables, cheese and soup. Mix well. To assemble and bake ring, unroll crescent dough, separate into 16 triangles. Arrange in a circles on a pizza pan or cookie sheet with wide ends of triangles over lapping in the center and points towards the outside (should be a 5-inch diameter opening in center of pan). Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring (filling will not be completely covered).

Bake 25-30 minutes or until deep golden brown. Cut into 8 servings.

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