Super Supper-Broccoli Cheddar Chicken Bake

I finally tricked M into eating broccoli! YES! Score one for mommy ;)

It's all thank to this delicious "broccoli cheddar chicken bake".........again, thank you Pinterest!

As a matter of fact, my FIL, who "doesn't like cheese" gobbled this up and asked for more (and by this time it was just left overs)! If it's a good "left over" you KNOW it's good!

So, basically this is super simple and also inexpensive and all you need is:

• 2 cans Pillsbury Original Crescent Rolls
• 2 cups chicken chunks, cooked
• 2 cups cheddar cheese
• 2 cups broccoli, frozen, steamed and chopped
• 1/2 cup light mayonnaise
• 1 egg yolk
• fresh rosemary

And all you do is:

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.
3. Press each of the seams to form a single layer of dough.
4. In a large bowl, combine chicken, cheese, broccoli and mayonnaise
5. Spread mixture over the center of the croissant dough evenly to create a log.
6. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
7. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
8. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
9. Bake for 28 – 30 minutes until golden brown.

The only adjustments I made were a few seasonings. I put garlic and Lea and Perrin's for chicken on the chicken as I cooked it. And then sprinkled a little more garlic and some Tony Chachere's over the mixture before wrapping it with the crescents. O.M.G. I promise you'll love it!