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Chicken Broccoli Braid Recipe

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

Contributor:  
Contributor:  
Tim Richardson

Category:
Category:

Ingredients:  
Ingredients:  
4-6 skinless boneless Chicken Breasts
1 tube Crescent Rolls (like Pillsbury)
1 frozen package Broccoli Florets
2 cups shredded Cheddar Cheese
2-3 cups mayonnaise
Minced Onions
Garlic Salt

Directions:
Directions:
Boil chicken until cooked thru. Drain and shred. Boil Broccoli until able to break apart easily with your fingers. Drain and mix with chicken in large bowl. Mix in cheese. Mix in Mayonnaise until mixture is just enough to stick together. Add seasonings until desired taste is found. Lay out crescent rolls on baking sheet to form a rectangle with no space in center. Flatten dough with hands to spread out the rectangle. Take heaping spoonful’s of mixture and place in center of rectangle from one end to the other with a little bit of dough showing on each end. Use all of mixture (stack if you have to, and pack tight to form a log with the mixture). Use a knife to create cuts in dough to allow dough to fold over the top in braid form. Secure each end as well. (Another method I like to use is to increase the amount of the mixture by half a batch, then place the mixture on top of the dough, then place another tube of dough on top to completely cover the mixture; this way you won’t have to braid, and you get twice the dough. Either method is fine.) Bake at 375° for 11-13 minutes or until dough is golden brown.

 

 

 

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