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Chicken & Broccoli Braid Recipe

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This recipe for Chicken & Broccoli Braid is from The Monticello Junior Women's Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise
2 tsp. dill ( or any other seasoning you prefer)
1/4 tsp. salt
2 pkgs (8ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds
Directions:
Directions:
Preheat oven to 375º. Mix Chicken, broccoli, bell pepper, and press garlic over mixture. Add cheddar cheese & mix. Then add mayo & dill mix -stir. Unroll 1 pkg. of crescent rolls (keep in frig until ready - easier to work with); do not separate rolls keep together. Arrange longest side of dough across width of the Pan (rectangle stone or jelly roll pan). Repeat with remaining pkg. of dough. Use a roller or fingers to seal the perforations. On longest side of pan, cut dough into strips 11/2 inches apart, 3 inches deep. There will be 6 inches in the center for the filling. Spread chicken mixture evenly over middle of dough. To braid, lift strip of dough across mixture to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of the braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes until golden brown.

 

 

 

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