Dilled Chicken Salad

This is a great stuffing for a croissant, and if have a can of Pillsbury croissant rolls this is a great filling to stuff them with prior to baking.

2 cups shredded crockpot chicken
1 red pepper, diced
1 cup broccoli chopped
1/3 cup mayo
1 clove garlic, pressed
1 T. dried dill
1 cup shredded cheddar cheese

Combine all of the above in a large mixing bowl and stir until well combined. At this point you can roll out a can of the Pillsbury crescent rolls and fill the center of the rectangle with the filling, then fold the sides up and over and score the top to let steam escape. Bake at 375 degrees for about 20 minutes.

Other times I have made this mixture and rolled it in bread crumbs then sauted in butter like a crab cake, which I really enjoyed. You could also serve it cold on a bed of lettuce with a fresh roll like classic chicken salad.

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