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Chicken & Broccoli Braid Recipe

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This recipe for Chicken & Broccoli Braid, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Johnson Jacobs
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked, chopped chicken
1 c. broccoli, chopped
1/4 c.each chopped red and yellow bell peppers
1 c.(4oz.) shredded sharp cheddar cheese
1 garlic clove, pressed
1/2 c. mayonnaise
2 tsp. Dill Mix
1/4 tsp salt
2 pkgs,(8oz each) refrigerated crescent rolls
1 egg white, slightly beaten
2 tbsp. slivered almonds

Directions:
Directions:
Preheat oven to 375 Unroll 1 pkg. Crescent dough; don't separate. Arrange longest sides of dough across 12x15 pan. Repeat with remaining dough. Roll out to seal edges together. On long side, cut dough 3" deep & 1 1/2 " apart leaving 6" in the center for the filling. Mix ingredients tog. & put in center evenly over middle of dough.

Number Of Servings:
Number Of Servings:
6-8 people
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
To braid, lift strips of dough across mixture to meet in center, twisting ea. strip one turn. Continue alternating strips to form a braid. Tuck ends up to form a rim @ end of braid. Brush w/ egg white over dough & sprinkle w/ almonds.Bake 25-30 minutes or until golden brown.

 

 

 

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