Cheesy Chicken & Broccoli Braid

Maybe you've tried this before, maybe it's one of your favorites or maybe not, but it is one of my favorites because not only does it taste so good but it is one the best recipes to sneak a few veggies in on my sometimes picky kids. I wish I could take credit for the creation of this recipe, but I can't. First time I learned of this recipe was from a friend's Pampered Chef cooking show long ago. Maybe that's where you've seen it too. If not, I hope you'll try this one. I know you'll love it!

Cheesy Chicken & Broccoli Braid

3 boneless chicken breasts cooked (bake @ 400 degrees for 40 minutes or cook in the slow cooker on very low for 4-5 hours)

1 large broccoli crown, florets chopped up finely

1/2 red or green pepper, chopped up finely

1/3 medium onion, chopped up finely

1/2 cup of button mushrooms, chopped up finely

3/4 cup light mayonnaise, if you can get non-fat, that's okay too.

1 1/2 cups of shredded medium cheddar cheese

2 containers of Pillsbury croissant rolls (I used the seamless croissants)

1 egg white

• first, bake your chicken in the oven before. If it's more convenient to put chicken in the slow cooker, then go right ahead. Make sure you add enough water so the chicken doesn't dry out and put the cooker on low.
• Prepare the croissant rolls on a large baking sheet. Roll out both containers side by side and press together the seam. Slice with a knife strips that are about 1 1/2 inches apart and about 3 inches long. (notice picture)
• Chop chicken and veggies with a food processor or food chopper, and stir in mayonnaise and cheddar cheese. Blend well.
• With a scrapper, turn out the mixture down the center of the baking sheet into what looks similar to a loaf.
• Fold the end up and start to crisscross the dough, layering one over the other.
• Preheat oven to 375 degrees.
• Once the braid is complete, brush with an egg white over the entire braid.
• Place in oven for about 20 minutes. Note: be sure to bake throughly, some thicker parts may need a little longer time in the oven, otherwise it could be a little doughy if you take it out of the oven too soon.
• After baking is done, let it rest and cool for about 15-20 minutes. The inside is extremely hot and could burn mouths if served right away. Slide the loaf onto a serving dish, if you like. It takes 3 spatulas and one extra hand to do this. Garish it with a little green or lemon for presentation.

try finely diced or shredded carrots or zucchini for alternative veggies. Please let me know how you and your family likes this recipe. Leave a comment too!