This is one of my favorite “quick fix” dinners. It is a great way to turn leftover chicken into a completely new dish, and the veggies are included! This recipe freezes well once it is cooked, which makes a great last-minute dinner. Skip the drive-thru and have a family dinner!
2 pkg. crescent roll dough (regular size)
3 cups cooked chicken, cubed or cut into bite-sized pieces
3 cups chopped broccoli
6 oz. sharp cheddar cheese, shredded
¼ cup mayonnaise
¼ tsp. dried oregano
½ tsp. granular garlic
1 egg, slightly beaten
Preheat oven to 375 degrees. On a baking stone, lay out the crescent roll dough in rectangles, pinching the seams closed so that the dough will not come apart. In a large bowl, combine chicken, broccoli, cheese, mayonnaise, oregano and garlic until well blended.
Pour the filling over the center of the dough. With a paring knife, cut the dough on either side of the filling into strips (about 1 inch wide). Lay these strips over the filling, alternating sides so that the top has a “braided” appearance. Brush dough with egg. Bake for about 25 minutes, or until the crust is nicely browned.
