Chicken & Broccoli Braid

I often find myself in need of comfort these days. For reasons I am not sure. Today was one of those days. A storm has rolled in, and as the rain hit the windows I knew that this would be the perfect pick me up. There is something about warm biscuits, chicken, and a few veggies to warm you up inside. I discovered this recipe a few years ago when a dear friend at the time shared it with me and instantly fell in love. This meal is inspired by the original recipe by Pampered Chef. You can find the original recipe here. I do make a few changes, so make sure to keep reading. Enjoy!

Start out by cutting 1 Cup of broccoli (leaving just the florets). Dice up a 1/2 Cup of red bell pepper and onion and 2 cups cooked chicken breast, shredded:

Next, measure out 1/2 Cup of Mayo, 1 tsp. of both dill and parsley (fresh or dried) and 1 tsp. minced garlic (equivalent to 1 minced garlic clove):

1 Cup of glorious cheddar cheese and a little salt & Pepper (1 tsp. of each):

Add all of the above ingredients into a large mixing bowl, and combine well:

Set the bowl aside, and grab 2 tubes of refrigerated crescent dough. Do NOT separate the crescents. Simply unroll the dough and lay it out onto a greased cookie sheet:

Next, cut in from the sides towards the center. Making 1 1/2 in. long strips:

Grab the chicken mixture, and spoon it down the center of your dough. Leaving room at the ends of the dough. Like this:

Finally, grab adjacent strips, bring them to the center, twist them together once, and lay the strips down the sides of the mixture. Making a braided loaf: 

Place in the oven at 375 degrees fahrenheit for 30min. or until golden brown. Your chicken & broccoli braid should look like this when done (absolutely scrumptious and beautiful): 

Hope you guys try this out and love it as much as I do! Get the printable recipe here.

Love Always,

S. Smith