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Chicken & Broccoli Braid Recipe

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

MaryBeth Madden
Added: Monday, June 1, 2009


1 Cup Cooked Chicken, Chopped
1 Cup Broccoli, Chopped
1/2 Cup Red Bell Pepper, Chopped
1 Garlic Clove, Pressed
1 Cup Sharp Cheddar Cheese, Shredded
1/2 Cup Mayonnaise
2 Teaspoons Dried Dill Weed
1/4 Teaspoon Salt
2 Packages (8 ounces each) Refrigerated Crescent Rolls
1 Egg White, Lightly Beaten
2 Teaspoons Slivered Almonds

Preheat oven to 375. Mix chicken, broccoli, pepper, garlic, cheese, mayonnaise, dill weed and salt together.
Unroll package of crescent dough; do not separate. Arrange longest sides of dough across width of baking sheet. Using a dough roller, roll dough to seal the perforations. On the longest sides of cookie sheet cut strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over the middle of dough. To braid, lift strips of dough across mixture to meet in the center, twist each strip one turn. Continue alternation strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.




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