Chicken Broccoli Braid Recipe 465

CHICKEN AND BROCCOLI BRAID

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, toss together 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.
• Using a knife or scissors, cut 1 inch wide strips in towards 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 25-28 minutes , or until golden brown.

PAMPERED CHEF CHICKEN AND BROCCOLI BRAID

Steps:

• Directions:.
• Preheat oven to 375°F Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

CHICKEN AND BROCCOLI BRAID

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a large bowl, toss together 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. 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.

CHICKEN AND BROCCOLI BRAID

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl combine together chopped green peppers, onions, broccoli, soup, cheese, and chicken. Mix well.
• Unroll 1 package or crescent rolls onto a large greased baking sheet; DO NOT seperate.
• Arrange with longest sides of dough across the width of baking sheet.
• Repeat with other package of crescent rolls.
• On longest sides of dough cut into strips 1 1/2 inches apart and 3inches deep using a pizza cutter or knife. (There will be 6inches or so left in the middle to spread filling in).
• Spread filling evenly in the center of the strips of dough on each package of rolls.
• Lift 1 strip of dough on each side of the filling in the center, cross and twist at the center and repeat until all the strips are done to form a braid. Tuck ends under and brush with egg whites if desired.
• Bake 25 - 28 minutes at 375 degrees or until golden brown.

CHICKEN & BROCCOLI BRAID RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°F Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in bowl and mix well. Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using rolling pin,roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. apart, and 3 in. deep. (There will be 6 inches in the center for the filling.) Spread filling evenly over center of dough. To braid, lift dough strips across filling 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. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown

CHICKEN AND BROCCOLI BRAID

Steps:

• Mix the cut up chicken, broccoli, cheese, mayonnaise, salt, and pepper together.
• Unroll rolls; lay crosswise across a baking sheet.
• Press seams together.
• Put mixture down the center.
• Cut both side edges 1 1/2" apart and 3" deep.
• Twist each and secure across the middle of the filling; this becomes the braid.
• Tuck ends under.
• Bake 375 degrees for 20-25 minutes.

CHICKEN 'N' BROCCOLI BRAID

Steps:

• In a large bowl, combine the first 7 ingredients.
• Stir in mayonnaise, and yogurt.
• Unroll both tubes of crescent dough onto an ungreased baking sheet, pressing together forming a 15 inch by 12 inch rectangle.
• Seal seamsand perferations.
• Spoon filling lengthwise down the center third of dough.
• On each long side, cut dough 3 inches toward the center at 1 1/2 inch intervals, forming strips.
• Bring one strip from each side over filling and pinch ends to seal.
• Repeat.
• Pinch ends of loaf to seal.
• Brush with egg white, and sprinkle with almonds.
• Bake at 375 degrees for 15-20 minutes or until crust is golden brown, and filling is heated through.