Wednesday, November 6, 2013

Braided Chicken Roll

I remember having this simple yet tasty meal while growing up.
This year we turned it into a mummy & had it as our Halloween dinner
just by adding a couple olive slices for eyes.
Pretty spooky, huh?
Alright, so it's not that spooky.
But it is delicious.

2 cans crescent rolls
2 cans cooked chicken (or 2 large chicken breasts, shredded)
1/2 cup mayo
1 tsp dill weed
1/4 tsp salt
1 cup grated cheese
Sliced olives (optional - I usually leave them out since Hubby doesn't like olives, but I'll occasionally put them in my half)

Drain chicken, then shred it in a large mixing bowl. Mix mayo, dill weed, & salt with chicken until well combined. Add grated cheese & olives, and stir until completely coated. Unroll crescent roll dough & arrange flat on a cookie sheet. Pinch perforations together until it is one large, flat piece of dough. Cut inch-wide slits in the dough towards the center across the length of the sheet forming a fringe on 2 sides. Leave a solid 3-4" strip in the middle for the chicken mixture. Spread chicken mixture evenly onto the solid section. Fold the strips over the chicken mixture, alternating strips from each side and pinch to seal. Sprinkle with cheese if desired. Bake at 375 degrees for 15-20 minutes or until golden brown & no longer doughy.


1 comment:

  1. Thank you for linking up at Tasty Tuesdays Link! Pinning to my Tasty Tuesdays Pinterest Board. Can't wait to see what you link up next week!



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