Dill Chicken and Broccoli Braid

Growing up I was one of those weird kids who always ate their broccoli, never touched a tomato, but broccoli was always a safe bet with dinner. My mother found an awesome recipe when she decided to try her hand as a 'tupper-ware mom' (it didn't work out) but the one recipe that she found that became an automatic favorite of mine (still is) was a Chicken and Broccoli Braid. It's so flaky and combines a lot of my favorite flavors.

Being in a homebody mood and expecting guests I decided to share this recipe with them. It was gone in two seconds, I didn't even get time to take a picture of the finished product! But I managed to snap a 'before the bake' picture just so you have an idea of what it looks like. Here it is:

Dill Chicken and Broccoli Braid

Ingredients:

• 2 cups cooked chicken
• 1 cup shredded cheddar cheese
• 1 cup diced red bell pepper
• 1/2 cup mayo
• 1 pressed/minced clove of garlic
• 1 cup broccoli florets
• 2 tbsp minced onion
• 1 tbsp dill weed or 2 tbsp all purpose dill mix
• 2 packages of crescent roll
• 1 egg white

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl combine all of your ingredients save for your crescents and mix well.
3. Take one of your packages of crescent and roll it out without breaking it apart, then place your second package on top and repeat.
4. Combine the packages by kneading them together. Knead them out to about 15 in. by 12 in.
5. On a greased cookie sheet, cut the edges of your now rolled out dough by making incisions 1 1/2 inches apart and about three inches deep. 
6. Take your mixture and spread it in the middle of the dough.
7. Take your edges and over lap them so they create a braid. And brush the crescent braid with the egg white. 
8. Then bake for 23-28 minutes.
9. Serve!

GONE!