Out of Hiding...hopefully

For the past seven weeks I have been taking a horrible horrible horrible (did I mention it was horrible?) statistics class online. It has taken my every waking moment that wasn't filled with my job, children, sleep or did I mention I was running my church's children's Christmas play with a friend? I have cried I can't tell you how many times and gone to bed at 2 am on multiple Sundays. It's been rough and that's an understatement. It all ends this Sunday and I CANNOT WAIT!! The play was a big success and was over this past Sunday..pictures to come. So what I am trying to say is that because of all of this AND being a mother and wife (yeah, my poor family has been quite neglected) and planning for Thanksgiving and Christmas that's I've been MIA in the blogging world. It's been CRAZY! I just checked and I only have 2 blog posts in the past month! So sorry y'all! I have a break coming up and it may be that you will be bombarded with things I've been wanting to say or do but haven't had the time...I seriously do not know how you bloggers can post on a daily basis let alone read your favorite blogs as well. Where do you find the time??

Silence and Support for Sandy Hook

http://www.newtownyouthandfamilyservices.org/donate.php 

Chicken and Broccoli Braid

One of my favorite recipes (I know, I say that about all my recipes) that I cook for my family is this delicious chicken and broccoli braid. About 6 years ago a friend of mine gave me this recipe and I've been making it ever since. And who doesn't love a one pot braid meal? I have actually made it several times for a meal to bring to someone in need. Usually it's a hit with kids too! So that's a plus! 

Ingredients

1 lb. chicken (you can use leftover chicken to make it easier and quicker)

2 cups cooked broccoli (frozen or fresh)

2 cups cheddar cheese, shredded (I sometimes use a blended cheese like Mexican blend)

1/2 can cream of chicken soup

1/2 can cream of mushroom soup

2 cloves minced garlic

1/2 tsp. dill (optional)

salt and pepper, to taste

garlic powder, to taste

2 packages crescent rolls

Directions

1. Alright, first thing's first. Preheat the oven to 425 degrees Fahrenheit.

 

2. Next, if cooking the chicken (because you're not using leftover chicken) sprinkle with salt, pepper and garlic powder to taste.

3. Heat oil in a large skillet and cook chicken till it is cooked all the way through.

 

4. Depending on your preference, dice or shred the cooked chicken.

5. For the two soups, I usually will put the leftover 1/2 can of each together in a plastic cup and freeze it.

6. Then, I'll cut the cup in three places on the top and peel the cup away and just heat it up in the microwave.

7. I used this type of broccoli that could be steamed in the microwave.

8. In a large bowl mix together the cooked broccoli, cooked chicken, cheese, garlic, soup and dill. Salt and pepper to taste. I don't always remember the dill and it tastes good with or without it.

9. Unroll the two packages of crescent rolls and place together vertically using a rolling pin to seal seams.

10. Add broccoli chicken mixture to the center lengthwise.

11. Use a small knife to cut 1 inch slits on the sides the entire length of the rolls.

12. Fold each strip over the broccoli mixture alternating sides.

13. Brush egg wash all over the top. This gives it that nice golden shiny crust. Bake in preheated oven 35-45 minutes or until golden brown and the crescent roll crust is fully cooked.

Isn't that pretty?!?

I usually use a pizza cutter to cut through the braid. It makes it much easier and quicker to cut.

Enjoy! This is excellent as leftovers too. I usually heat it in a toaster oven so the crust will still be nice and crisp.

To Print Recipe ONLY Click HERE