Chicken, Broccoli, and Cheese Bread Braid

We had this tonight. All credit and compliments go to Pinterest and Food Family Finds. I had been wanting to try this awhile but I just always forget. It is great. And what was most surprising to me was that RJ inhaled it---broccoli and all!

Here is what you need:
2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
½ cup light mayonnaise
1 egg yolk
fresh rosemary

1) Preheat oven to 375 degrees F
2) On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. (I just lightly sprayed my pan).
3) Press each of the seams to form a single layer of dough.
4) In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log.
5) Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
6) Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
7) Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top. (I did this but if you don't want your bread as flaky or as brown, you could omit the egg part).
8) Bake for 28 – 30 minutes until golden brown. (I only baked mine for 25 minutes. I personally think 20-25 minutes is perfect. My oven may just cook fast though).

Serve and enjoy!!!!

Creamy Broccoli and Cheddar Soup

This is another Pinterest find and it was absolutely delicious!  It is from food.com and I thank them for the yummy recipe and for the picture. I admit that my 4-year old did not eat it, but he doesn't like soup unless there are noodles in it. 

Here are the ingredients that you need.

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 1/2 cups half-and-half (I used evaporated milk as a substitute as I forgot to buy half and half)
4 cups chicken stock
1 lb. (16 oz.) fresh or frozen broccoli florets
1 cup grated carrot
salt and pepper to taste
1/4 teaspoon grated nutmeg
8 ounces grated sharp cheddar cheese

1) Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.
2) Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.
3) Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.
4) Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.

That is all there is to it.  Enjoy! 

Deviled Chicken Divan Casserole

Like Chicken? Like Broccoli? Like Mustard sauces? Then this is a GREAT recipe! My family (even my 2 year old) LOVED it.

4 Chicken Breast
1 Tbsp Thyme
1 Juice from Lemon
salt and pepper
2 Tbsp olive oil
3/4 Cup chicken broth or stock
3 Tbsp Dijon mustard (I used stone ground)
3 Tbsp sour cream
20 oz frozen broccoli (I think fresh would work too)
Lemon peel
2 tsp Hot Sauce (more or less--suit your taste buds)
2 Cups shredded cheese (more or less if you want)

1) Cook Broccoli in boiling water with lemon peel until heated through...don't over cook. Drain when finished. Preheat broiler.
2) Season the chicken with thyme, lemon juice, salt, and pepper. (I just placed them on in my skillet together). Cook until chicken is done. Remove chicken from skillet and place in baking pan.
3) Turn up the heat on the skillet and chicken broth and mustard. Whisk well. Bring to a boil and then simmer. While simmering, add the sour cream and hot sauce and whisk. Cook about 2 minutes until sauce is blended and slightly thickened.
4) Place drained broccoli over the chicken in baking dish. Pour sauce over it. Spread with cheese. Broil until the cheese is melted.
Enjoy!