Chicken and Broccoli Braid with Mushrooms and Peppers...

This recipe has become an old stand-bye in our house. I only found the recipe two weeks ago, but I have made it two times in two weeks and see it finding its way to our dinner table again very soon. It was even swapped out for pizza night with no complaints. It may not be the healthiest meal out there, but I would think with all those veggies it is at least better for you than pizza. I see a lot of possible combinations, feel free to add or take away whatever suits your tastes. The original recipe calls for canned crescent rolls, but I used Peter Reinhardt's biscuit recipe and Molly over at Batter Splattered used pizza crust. Bread dough would probably work too. Really, you can't go wrong with this one. It makes a great presentation as well.

Chicken and Broccoli Braid
adapted from Taste of Home

Ingredients
2 cups cooked chicken breast, cubed
1 cup fresh broccoli, chopped into small pieces
1 cup cheddar cheese, grated
1 cup mushrooms, sliced
1/2 cup chopped sweet red pepper
2 teaspoons fresh dill weed
2 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons mayonnaise
1/4 cup plain yogurt
biscuit dough (or other bread), rolled out to a 15x12 inch rectangle
  

Directions
In a large bowl, combine the first eight ingredients through salt. Stir in
mayonnaise and yogurt. Spoon filling lengthwise down the center third of dough leaving 2 inches on each end.

On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Fold ends over filling. Bring one strip from each side over filling; pinch ends to seal. Repeat. Bake at 435° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.