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Chicken Braid Recipe

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This recipe for Chicken Braid, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dana Southerland
Added: Thursday, August 6, 2009


2 packages (8 oz each) refrigerated crescent rolls
3 cups chopped cooked chicken
1.5 cups coarsely chopped broccoli
2 cups shredded cheese
2 cups pasta noodles
1/3 cup Ranch dressing (or mayonnaise)
1/4 teaspoon salt
1 egg white, lightly beaten

Preheat oven to 375
Filling - Boil noodles for about ten minutes or until soft. Combine cooked chicken, noodles, broccoli, cheese, Ranch dressing, and salt in a large bowl mixing well.

Unroll crescent rolls onto baking stone and do not separate. Roll dough to seal seams. Starting on the longest sides of baking stone cut side of dough into eight strips about 1.5 inches wide and 3 inches long.
Scoop filling evenly over center of dough.
Starting at one end, lift one strip of dough: twist and turn to lay across top of filling. Repeat alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid.
Brush with egg white.

Bake 25 - 30 minutes or until golden brown




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