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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Broccoli Braid Recipe

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This recipe for Chicken Broccoli Braid is from The 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. chopped broccoli florets
2 c. cooked chicken, shredded or chopped (see Cook's Tip)
½ c. diced red bell pepper
4 oz. sharp cheddar cheese, about 1 cup (250 mL) coarsely grated
½ c. mayonnaise
2 tsp. All-Purpose Dill Mix or dried dill weed
1 garlic clove, pressed
¼ tsp. salt
2 pkgs refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp slivered almonds
Directions:
Directions:
Preheat the oven to 375°F (190°C). To a large bowl, add the broccoli, chicken, bell pepper, cheese, mayonnaise, dill, garlic and salt and mix well. Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across the width of the Rectangle Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of the stone, cut dough into strips 1½ inches/3.5 cm apart, 3 inches/7.5 cm deep. (There will be 6-inches/15 cm in the center for the filling.) Spread the filling evenly over the middle of the dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush the egg white over the dough. Sprinkle the braid with almonds. Bake until deep golden brown, about 25-28 minutes.

 

 

 

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