This recipe was shared by a friend from church. It's a quick, easy, and sure tasty. I made some changes to the recipe just because, but either way it's delicious. Instead of refrigerated crescent dough I used the "Best Rolls" recipe found here on the blog.
1 cup chopped broccoli florets
2 cups chopped cooked chicken breasts (or 1 can chicken)
1 cup shredded cheddar cheese
1 tsp dill weed
1/2 cup mayonnaise
1 tsp minced garlic
1/4 tsp salt
Best rolls dough (or 2 pkg (8oz) refrigerated crescent dough)
1 egg white, lightly beaten
2 tbsp slivered almonds (optional)
NOTE: When preparing the chicken, I usually spray a broiler pan with cooking spray. I get some chicken breasts and season them. I lay them on the broiler pan and broil each side for 6-7 minutes. After both sides have been broiled, I get the chicken out and cover it with aluminum foil for 10 minutes (meat still cooks outside the oven). Make sure juices run clear and your chicken is fully cooked. If not, put it back inside the oven for a few more minutes.
Preheat oven to 375 degrees Fahrenheit. Combine broccoli, chicken, cheese, mayonnaise, dill weed, garlic, and salt in a bowl: Mix well.
If you make the "Best Rolls" recipe, you'll only need a quarter of the dough for this recipe. Roll bread dough to cover the bottom of a large cookie sheet.
If using refrigerated crescent dough: do not separate. Arrange longest sides of dough across width of cookie sheet. Repeat with remaining package of dough. Press all seams together.
On longest sides of cookie sheet, cut dough into strips 1 1/2" apart, 3" deep.
Spread filling down center. Braid strips across center, twisting each strip one turn. Tuck ends. Brush with egg whites and sprinkle with almonds.
Bake 25-28 minutes until golden brown. Enjoy!