Ingredients
1 cup frozen mixed vegetables (carrots, peas, corn, green beans), thawed
1 can (10.5 oz) condensed cream of chicken soup
2 cups cooked chicken, shredded or diced
1/2 cup shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and pepper, to taste
2 tubes (8 oz each) refrigerated crescent rolls
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, cheddar cheese, garlic powder, dried thyme, salt, and pepper. Mix well until thoroughly combined.
Unroll the crescent roll dough onto the prepared baking sheet. Arrange the triangles in a rectangle shape, overlapping the edges to seal the perforations and create a solid sheet of dough.
Spoon the chicken mixture down the center of the crescent dough rectangle, leaving about an inch of dough on each side.
Using a sharp knife or pizza cutter, cut 1-inch wide strips along the long sides of the dough rectangle. Fold the strips over the chicken mixture, alternating sides to create a braid pattern. Tuck any excess dough underneath the braid.
Brush the top of the braid with the beaten egg wash.
Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and the filling is heated through.
Remove from the oven and let it cool slightly before slicing and serving.
Enjoy.