Flaky crescent roll, tender chicken,
crunchy broccoli, and gooey cheese.
Now that fall is fast approaching
it is time to start breaking out
the warm comfort foods.
This comfort food has
lots of good-for-you
Most of our family like this healthy green stuff.
BUT there are a few
(who shall remain nameless)
who are anti-"trees".
So we have made this braid,
which is one half broccoli-filled
and the other half broccoli-lacking
(but equally delicious).
Mix Cheddar cheese
with some chicken, dill, garlic powder, and broccoli.
Unroll your roll of crescent rolls into a rectangle.
Line the long sides with cuts.
Load it up with the chicken mixture.
"Braid" it up and bake it.
And then bring it out.
All golden brown on the outside...
And gooey, cheesy
deliciousness on the inside.
Chicken Broccoli Braid
(adapted from the Pampered Chef recipe)
2 packages refrigerated crescent rolls
2 cups cooked, chopped chicken
2 cups chopped broccoli
2 cups shredded cheddar cheese
3/4 to 1 cup mayonnaise
1 Tbsp. dried dill
1/4 tsp. salt
1/2 tsp garlic powder
Preheat oven to 375 degrees.
Mix together the chicken, broccoli, cheese,
mayo, dill, salt, and garlic powder.
Unroll the crescent rolls on a
rectangle baking sheet or stone.
Do not separate. Press the seams together.
On the longest sides cut strips into the dough.
About 1 1/2 inches apart and about 3 inches long.
Place the chicken mixture evenly
down the middle of the rolls.
Bring the strips together over the chicken mixture.
We have overlapped the strips
but find it better to bring them together
just until they touch.
Bake for about 25 to 30 minutes.
Until golden brown.
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