Chicken Broccoli Braid Recipe
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Chicken Broccoli Braid
12 oz. cooked chicken, chopped (2 cups - about
3 cooked boneless skinless chicken breast halves)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
4 oz. sharp Cheddar cheese, shredded (1 cup)
1/2 C. mayonnaise
2 tsp. All-purpose Dill Mix (or 1 teaspoon dillweed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds
Preheat oven to 375ºF.
Chop chicken and broccoli and place in bowl. Add chopped red bell pepper. Press
garlic over mixture and shred cheese over mixture. Add mayonnaise, dill mix and
salt. Mix well.
Unroll package of crescent rolls. Do not separate. Arrange longest sides of
dough across width of 12 x 15-inch pan and repeat with remaining package of
dough. Roll out dough to seal perforations. On long side of pan, cut dough into
strips 1 1/2 inches apart, 3 inches deep leaving approximately 6 inches in the
center of dough for filling. 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 braid. Tuck ends under to
seal at ends. Brush egg white over dough and sprinkle with almonds.
minutes or until deep golden brown.
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