When Daniel was home last week, and I was under the weather,

I grabbed some ingredients from the fridge,

and created this delicious, quick and easy meal.

The guys said it was one of the best things they had ever eaten! 🙂

Lisa’s Mexican Chicken Braid

1 can Pillsbury Crescent Rolls

1 1/2 cups cooked, shredded chicken breast

1 TBSP chili seasoning

1 1/2 tsp cumin

1 cup shredded cheese

1 cup pico de gallo

Toppings: Sour cream, salsa verde, extra pico,

extra shredded cheese

Roll the crescents out to form a rectangle,

pressing perforations to seal.

There are pictures below to show how

to place the filling down the middle

and cut the sides to make the pieces to form the braid.

In your skillet, place the chicken and the seasonings.

Cook over medium heat until it’s heated through.

Add the cup of pico and stir until combined.

Place this mixture on the crescent sheet.

Sprinkle the shredded cheese over the chicken

and bring up the crescent cuts to form the braid.

Bake at 375 degrees for 25-30 minutes,

until the crescent dough is done.

Cut into 4 pieces.

Top with sour cream, more shredded cheese,

pico and salsa verde.

Serves 2-3 people…you can double the recipe and

add another roll of crescents if you need to feed more.

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The yummy ingredients…

When I took out the Taco Bus Salsa Verde that we got in Tampa with Daniel, I reminded him AGAIN I wanted to go to the
ACTUAL bus when we visit Tampa again…

“Mom, it’s just a bus in an awful part of town!”

“I can’t help it! I want to see them serve great
Mexican food out of a school bus window!”

My children really struggle with the “food truck” dreamer in me 🙂

Add the chicken to your skillet and add the chili powder…