Chicken and Broccoli Braid

I love casseroles and any type of one-dish meals. They're probably my favorite things to make and I don't have to make side dishes because your meat, starch, and veggies are all together. I have recently discovered an amazingly brilliant creation: the braid. It's basically a casserole rolled up into a giant crescent roll. It's so pretty and tastes great too. My first attempt using the braid was for a breakfast dish; bacon and eggs wrapped in crescent dough. It didn't look so good so I didn't bother taking pictures, but it was tasty. The chicken and broccoli braid turned out much better and it's one of my favorite dishes so far. Delicious! I also loved the fact that the recipe called for dill. One of my favorite flavors of all time.

Ingredients

• 2 cups diced, cooked chicken meat
• 1 cup fresh broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove crushed garlic
• 1 cup shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 teaspoons dried dill weed
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds
• 1/4 cup diced onion
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg white, beaten

Directions

1. Preheat oven to 375 degrees F (190 degrees F).
2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown. 

 

Source: Allrecipes.com