1 (4 oz.) can refrigerated quick crescent dinner rolls
2 oz. shredded cheddar cheese (1/2 c.)
1 c. chopped cooked chicken
1/4 c. finely chopped onion
2 eggs
1/2 c. dairy sour cream
2 tbsp. mayonnaise
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
3/4 c. frozen broccoli, cooked and drained (1/2 10-oz. pkg.)

Heat oven to 350 degrees. Unroll dough into 2 rectangles. Place in ungreased 8 x 8 or 9 x 9 inch pan; press over bottom and up sides to form crust. Sprinkle 1/4 cup cheese over crust; arrange chicken over cheese. In small bowl, beat eggs slightly; stir in sour cream, onion, mayonnaise, salt, and Worcestershire sauce. poor over chicken layer; sprinkle evenly with broccoli. Bake at 350 degrees for 25 minutes. sprinkle with remaining cheese. Return to oven for an additional 3-5 minutes or until filling is set. 4 servings.

TIP: To reheat, wrap loosely in foil; heat at 350 degrees for 15-20 minutes.