Chicken and Broccoli Braid

Chicken and Broccoli Braid
Prep Time: 25 minutes
Cook Time: 25-28 minutes

2 c cooked chicken, chopped
1 c broccoli, chopped
1/2 c red bell pepper, chopped
1 garlic clove, pressed
4 oz sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp Pantry All-Purpose Dill Mix (I just used dill weed)
1/4 tsp salt
2 pkg (80z each) refrigerated crescent rolls
1 egg white, lightly beaten
2 Tbsp slivered almonds

Preheat oven to 375. Chop chicken and broccoli; place in medium sized bowl. Chip bell pepper and add to bowl. Press garlic over vegetable mixture.
Shred cheese and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well.
Unroll one package of crescent dough; do not separate. Arrange longest sides of dough across width of baking pan. Repeat with remaining package of dough. Using rolling pin, roll dough to seal perforations. On longest sides of pan, cut dough into strips 1 1/2 in apart, 3 in deep using paring knife. (There will be 6 inches in the center for the filling)
Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve.

Yield: 10 servings.

From The Pampered Chef Main Dishes: Recipes at the Heart of Every Meal

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