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Chicken & Broccoli Braid Recipe

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This recipe for Chicken & Broccoli Braid, by , is from The Cruze Family Cookbook, 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!

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2 c. cooked chicken, chopped
1 c. broccoli, chopped
1/2 c. red bell pepper, chopped
1 garlic clove, pressed (1/2-1 tsp. minced garlic in jar)
1 c. sharp cheddar cheese, shredded
1/2 c. mayonnaise
1 tsp. dried dill weed
1/4 tsp. salt
2 pkgs. refrigerated crescent rolls
1 egg white, lightly beaten
2 Tbsp. slivered almonds (optional)

Preheat oven to 375. Combine all ingredients together except for the crescent rolls, egg and almonds.
Unroll one package of crescent dough; do not separate. Arrange longest sides of dough across width of 12x15 pan. Repeat with remaining package of dough. Seal perforations. Cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds.
Bake 25-28 minutes or until deep golden brown.




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