I love making food that looks pretty! One of the main reasons I chose to make this particular dish is because I thought it would look pretty. And I’m so glad it didn’t disappoint! Believe it or not, this actually turned out REALLY good. It was like a casserole wrapped in crescent rolls.
One of my favorite foods growing up was this broccoli and cheese casserole that my mom made. Oh it was SSOO creamy and cheesy and yummy. It was a special treat that I got to eat at Thanksgiving, on my birthday, and maybe one or two other occasions, like my brother’s birthday because he loved it too! To this day, my mom still makes that same casserole every year on Thanksgiving, knowing her two children would revolt if she were to one day stop making it, and knowing that we will always devour it.
This dish tastes very similar to that casserole I’ve loved for years…with the addition of the buttery crescent roll casing. As you can see, it makes a HUGE braid of food. The recipe said it has 5 servings, but mine came out to be at least 6. I even had to turn it diagonally on my pan because I didn’t have one long enough! Yay for delicious leftovers!
- 2 cans Pillsbury Reduced Fat Crescent Rolls
- 2 cups chicken chunks, cooked
- 2 cups reduced fat cheddar cheese
- 2 cups frozen chopped broccoli, steamed and drained
- 1/2 cup light mayonnaise
- 1 egg yolk
- fresh rosemary (I didn't have fresh rosemary so I used dried, and it hardly even stuck to the dough. So definitely go with the fresh!)
- Preheat oven to 375. On a parchment-lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. Press together each of the seams to form a single layer of dough.
- In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the dough evenly to create a log.
- Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
- Brush the top of the braid with egg yolk and sprinkle fresh rosemary on top. Bake for 20 – 30 minutes until golden brown. (Mine barely had to cook for 20 minutes, so keep a close eye on it!)
Source: Food Family Finds