This makes a great summertime meal when served with a salad. It is light but filling. Easy to eat with the fingers. The dill gives it an interesting fresh flavor as well. My recipe is adapted from the original Pampered Chef recipe without the red peppers, almonds and a few other things that I normally don't have on hand.
Prep time: 20 minutes
Cook time: 20 minutes
Cost: Approx. $6.00
3 boneless chicken breast cooked and cubed ($2.00)
1 cup of broccoli chopped- fresh or frozen ($.50)
1 cup cheddar cheese ($.50)
1/2-3/4 cup mayonnaise
1/4 tsp salt
1 tsp dill weed
2 packages refrigerated crescent rolls ($3.00)
Combine all ingredients except rolls and mix well. Open crescent roll packages and unroll dough. Place dough end to end and roll lightly to get rid of perforations. Use a knife to cut tabs on each side of the rectangle down the length of the dough like this:
Then, place mixture evenly down center of the large rectangle. Fold tabs over mixture by "braiding" the alternating sides and meeting in the middle. Fold under the ends and pinch to seal. Bake at 350 for 20 minutes or until crescent is thoroughly cooked.
**The chicken mixture can be frozen in a Ziploc bag. Just thaw, mix well, place in braid and bake.**