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| Chicken Croissant Loaf with swiss chard |
You can prep this dish ahead in a variety of ways. Prepare the filling and fridge or freeze it (another benefit of using sour cream over mayo...mayo breaks badly in the freezer) separately from the dough, assembling and baking at the last minute. You can also assemble the loaf up to the point of brushing the top with egg white and sprinkling with almonds and fridge it, covered in plastic wrap, until ready to bake. I don't see any reason you couldn't freeze the assembled loaf, but I've not actually tried doing it so that is merely speculation. If you fridge or freeze prior to baking, transfer the parchment paper and loaf to a room temp baking sheet rather than baking on the chilly sheet on which you stored/thawed the loaf. You could also bake this off and reheat at 350F for 15 minutes or so.
A note on the croissant/crescent roll dough. If you're a fantastic baker, by all means, make your own croissant dough. Or another type of bread dough. I buy 2 tubes of crescent rolls at the grocery store. I have occasionally seen tubes of unperforated crescent roll dough...if you find that product, it's perfect for this recipe. Otherwise you'll need to smoosh the seams on the unrolled crescent rolls to form a more-or-less solid sheet of pastry.
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