That Village House is here to save your Wednesday night dinner!! This is a tried and true favorite for my house and I hope you like it too. It comes from this cookbook.
Chicken & Broccoli
2 cups coarsely chopped cooked chicken (usually 2-3 chicken breasts)
1 1/2 cups coarsely chopped broccoli
1 cup (4 oz) shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
1 garlic clove, pressed
1 egg white, lightly beaten
2 cans crescent rolls
optional: 1/4 cup slivered almonds
1. Preheat oven to 375*. In large bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning, salt and garlic. Mix well.
2. Scoop filling over desired shape (see below). Brush with egg white. If desired, sprinkle with almonds. Bake 24-30 minutes or until golden brown.
Picture of Step ONE (I highly recommend a good food chopper, like this)
For the shape... Use two cans of crescent rolls and roll them out on a baking stone or cookie sheet like below. Use a baker's roller to press the seams.
Cut 6-8 strips along both edges (like the picture below)
After placing the mixture along the center of the crescent rolls, alternate the sections up and over like a braid (folding the ends up to hold the 'goods' in).