This is one of my family’s go-to recipes if we’re having company, or there is nothing else to make. It’s pretty easy and incredibly delicious if you like chicken, broccoli, creaminess wrapped in a crescent roll! Originally found here, I give you options below of optional ingredients, and other shortcuts I take because I am a lazy cook!
Chicken and Broccoli Braid
Original recipe makes 6 servings
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped, (I used frozen slightly cooked)
1/2 cup red bell pepper, chopped (I don’t usually add this)
1 clove crushed garlic (I used powdered)
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds (optional)
1/4 cup diced onion (I used powdered)
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
1 can cream of chicken soup, for gravy topping after its cooked
Preheat oven to 375 degrees F
In a large bowl, toss together cooked chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. (I usually put the mixture in the middle, then make the braiding strips.) Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.