It’s Rotisserie Chicken Day!

Hey there Bubba, did you know that today is National Leave the Office Early Day? Yep. And it’s also National Bubba Day. Bubba is such a strange word. It’s usage could be cruel or kind. It’s all in the context and frame of mind.

Today is also National Rotisserie Chicken Day. So when you head out of the office early, make a little detour to your local deli market to pick up one of those fully-cooked roast chickens. Now you could pick up some mashed potatoes and maybe a side vegetable while you’re at it. I’ve done that when the power was out. No fuss, no muss hot meal at home.

Or we could make something entirely different – like this amazing Crescent Braid Supper. Add a nice bottle of wine and a beautiful salad, then head on out to the back patio to savor the coming night.

Rotisserie Chicken Parmesan Crescent Braid
1 cup Rotisserie Chicken
1 cup Mozzarella Cheese, shredded
1-1/2 cups Tomato-Roast Garlic Pasta Sauce, divided
1/4 cup Parmesan Cheese
1 tube Crescent Dough Sheet
1 tablespoon Butter
1/4 teaspoon Italian Seasoning
1/4 teaspoon Garlic Powder
1 tablespoon additional Parmesan Cheese

Heat oven to 375-degrees. Spray large cookie sheet with cooking spray, set aside.

Remove breast meat from a deli rotisserie chicken. Remove skin. Slice breast meat into pieces. Add dark meat if necessary to get a full cup of chopped chicken, set aside.

Note: reserve remaining chicken meat. Chop or grind for a great sandwich spread.

In medium bowl, mix mozzarella cheese, chicken, 1/2 cup of the pasta sauce and 1/4 cup of the Parmesan cheese; mix well.

Unroll dough, and place on the prepared cookie sheet to form 13-inch by 7-inch rectangle.

Note: If using crescent rolls, once unrolled firmly press perforations together seal before proceeding.

Spread chicken mixture in 3-1/2-inch-wide strip lengthwise down center of dough all the way down from end to end. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends to braid.

In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in Italian seasoning and garlic powder; brush mixture on top of braided crescent dough. Sprinkle with remaining 1 tablespoon Parmesan cheese.

Place in the heated oven. Bake for about 20 minutes or until deep golden brown. Let stand 5 minutes before serving. In small, microwavable bowl, heat remaining 1 cup pasta sauce in 30 second intervals until warmed through.

Slice crescent braid, serve with the warmed pasta sauce.