Braided Chicken Almandine

• 1 12 cups chopped cooked chicken
• 34 cup shredded cheddar cheese
• 12 cup sour cream
• 13 cup chopped slivered almonds
• 1 tablespoon Dijon mustard
• 14 teaspoon pepper
• 1 garlic clove, minced
• 12 cup peas (because we like peas, we toss them in as well) (optional)
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 egg, beaten (if multiple recipes are made, 1 egg is still enough)
• 2 tablespoons slivered almonds

1. In large bowl, combine filling ingredients.
2. Separate dough into 2 long rectangles.
3. Place on ungreased cookie sheet with long sides overlapping 1/2.
4. Firmly press perforations and edges to seal.
5. Press to form 14x9 rectangle.
6. Spoon chicken mixture in 3 strip lengthwise down center of dough.
7. Cut 1 strips of dough from chicken to edge.
8. Fold strips of dough at an angle alternating sides.
9. Brush with egg, sprinkle with almonds.
10. Bake at 350 for 30 to 35 minutes or until golden brown.
11. Makes 8 servings.

chicken, cheddar cheese, sour cream, almonds, mustard, pepper, garlic, peas, rolls, egg, almonds

Taken from www.food.com/recipe/braided-chicken-almandine-489440 (may not work)