Broccoli and Chicken Chowder

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 (16-oz. ) bag baby carrots
1 medium onion, chopped
1 cup water
2 stalks celery
1/2 tsp. minced garlic
1 (14 1/2-oz. ) can chicken broth
1/2 tsp. black pepper
1 (10 3/4-oz. ) can cream of broccoli soup
1/2 cup milk
2 tbsp all-purpose flour
1 (8-oz. ) pkg. frozen chopped broccoli, thawed

Place all ingredients into slow cooker, except the cream of broccoli soup, milk, flour and broccoli. Cook on low for 8 hours. Combine cream of broccoli soup, milk and flour and whisk together. Add to slow cooker along with broccoli and cook for an additional 45 minutes. Serve with cornbread or a simple green salad. Serves 4-6

Chicken Broccoli Cheese Wrap

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces (1 cup) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/3 teaspoon salt
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Preheat oven to 375 degrees F.

Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise, dill mix and salt; mix well.

Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of 12 x 15-inch rectangle stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25 for 28 minutes or until deep golden brown.