Thursday, August 9, 2012

Chicken Broccoli Braid Recipe

Chicken Broccoli Braid is definitely a favorite around here.
It makes a perfect appetizer for parties or a meal for the family.

It isn't the fastest meal to make, but it is SO worth it; it is delicious!


    2 Cups Chicken (cooked;chopped)
    1 Red, Yellow, or Green Pepper (finely chopped)
    3 Cups Broccoli Florets (finely chopped)
    2 Tbsp Dried Dill Weed
    1 Cup Mayonnaise
    2 Pkg Crescent Rolls
    1/2 tsp. Salt (opt.)
    2 Cups Shredded Cheddar

    1 Egg
    1/4 Cup Slivered Almonds (opt.)


Preheat oven to 375 degrees.
Combine all ingredients but the egg and almonds.
Roll each pkg of crescent rolls out on a cookie sheet in one piece.
Press the triangular seams together to get rid of them.
Slice the dough along both sides about 1" apart (as shown below).
Pile half of the filling onto the middle of the dough (as shown).
"Braid" the dough by folding the sides that you cut inward.

Repeat with second package of crescent rolls.

Beat the egg and brush over the top of the braids.
Sprinkle almonds over top.
Bake at 375 degrees for 30 min.

Slice into 2-4 inch pieces and serve warm.

 I use a knife to cut the slits in the dough...
 Pinch the strips together in the center as you go.
I used green pepper in this one... red is prettier. :)
 Tonight we had them for dinner with corn on the cob!

(Note: This recipe is loosely adapted from a pampered chef recipe.)

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