Chicken And Broccoli Braid

• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups chicken, cooked and cubed
• 1/2 cup green pepper, chopped (or to taste)
• 1 cup broccoli floret
• 1/4 - 1/2 cup onion, chopped (or to taste)
• 1 cup shredded cheddar cheese
• 2 (8 ounce) cans crescent rolls
• 1 egg white (lightly beaten) (optional)

1. Preheat oven to 375 degrees.
2. In a mixing bowl combine together chopped green peppers, onions, broccoli, soup, cheese, and chicken. Mix well.
3. Unroll 1 package or crescent rolls onto a large greased baking sheet; DO NOT seperate.
4. Arrange with longest sides of dough across the width of baking sheet.
5. Repeat with other package of crescent rolls.
6. On longest sides of dough cut into strips 1 1/2 inches apart and 3inches deep using a pizza cutter or knife. (There will be 6inches or so left in the middle to spread filling in).
7. Spread filling evenly in the center of the strips of dough on each package of rolls.
8. Lift 1 strip of dough on each side of the filling in the center, cross and twist at the center and repeat until all the strips are done to form a braid. Tuck ends under and brush with egg whites if desired.
9. Bake 25 - 28 minutes at 375 degrees or until golden brown.

cream of chicken soup, chicken, green pepper, broccoli floret, onion, cheddar cheese, crescent rolls, egg

Taken from www.food.com/recipe/chicken-and-broccoli-braid-445905 (may not work)