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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Broccoli Braid Recipe

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This recipe for Chicken Broccoli Braid is from Eating with the Grants: a So Cal experience, 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 finely
1 red bell pepper- chopped finely
6 garlic cloves- chopped or minced
1 cup shredded cheddar cheese
½ cup mayonnaise or sour cream
1 TBLS dill
salt
2 packages ( 8 ounces each) refrigerated crescent rolls ( keep refrigerated until ready to unroll or will get soft and sticky)
1 egg white, lightly beaten
optional- 2 TBLS slivered almonds

Directions:
Directions:
Preheat oven 375º. Chop chicken and broccoli in food chopper. Chop bell pepper – put chicken, broccoli and bell pepper in large bowl. Add garlic, salt & dill and shredded cheese. Mix gently then add the mayonnaise and mix well.

Unroll 1 package of crescent dough: do NOT separate. Arrange longest sides of dough across width of rectangle stone or cookie sheet pan. Repeat with remaining package of dough. Using a dough roller seat the perforations. On longest side of stone, cut dough into strips 1 1.2 inches apart, 3 inches deep using paring knife. ( There will be about 6 inches in the center for the filling)

Spread 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 up to seal at end of braid.

Brush egg white over dough Bake 25-28 minutes or until golden brown. Cut and serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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