This is a very easy recipe for a Chicken Bake. You can even substitute any of the ingredients depending on what you have at hand.

There are three parts here: the crust, the filling and the topper.

The Ingredients:

• 3(8 oz.) cans Reduced Fat Crescent Dinner Rolls(any brand)
• 3 c. cooked, chopped or minced chicken(Rotisserie chicken works best for me) – if possible get organic chicken
• 2 c. chopped organic kale
• 1 c. shredded natural, low moisture, part skim mozzarella cheese or non-dairy shredded cheddar cheese
• 1 c. chopped fennel
•  1/2 c. chopped fresh organic herbs-parsley and cilantro
• dash of Celtic salt and sumac
• 1 organic beaten egg

For the CRUST:

• Preheat oven to 350 deg. F.
• Open 2(8 oz.) cans of Reduced Fat Crescent Dinner Rolls.
• Separate the dough, flatten and press over the bottom of a 9 x 13 baking pan.
• Bake at 350 deg. F. for 5 minutes.

For the FILLING:

• In a large bowl, combine the chicken, kale, cheese, fennel, parsley, cilantro and season with salt and sumac.
• With a big spoon, put the above mixture over the baked dinner roll crust.

For the TOPPER:

• Open and separate the third can of dinner roll dough, and put the separated pieces over the chicken mixture.
• Brush with beaten egg.

• Bake at 350 deg. F. for 20 minutes or until it’s golden brown.
• Garnish with sprigs of fresh parsley.