Marlys @This and That
Chicken and Broccoli Braid
I always keep a tin or two or Pillsbury crescent rolls in my fridge. Another thing I usually have is some cooked chicken diced up in my freezer and a bag of frozen broccoli. That way I can make up this recipe quickly. It can be made up for a quick snack or served with a salad for lunch or a light dinner.
Chicken and Broccoli Braid
Yield: 1
A quick bread filled with chicken and broccoli. Use a snack or add a salad for a light dinner or lunch
Ingredients
- 2 tubes 8 oz crescent rolls (I use Pillsbury)
- 2 cups cooked chicken diced
- 1 cup broccoli
- 1/4 cup diced onions
- 1 cup shredded cheddar cheese (can use a variation of cheddar, mozzarella, Colby Jack)
- 1/2 cup mayonnaise
- 1 tsp Greek seasoning
- 1/2 tsp salt
- 1 egg
- extra cheese and Greek seasoning for top of braid
Instructions
- Preheat oven to 350 degrees F
- In bowl, mix chicken, broccoli, cheese, onion, mayo, greek seasoning, salt.
- On cookie sheet covered with baking mat or parchment paper, spread both tins of crescent roll into a large rectangle. Roll out dough so there are no perforation.
- With knife cut one inch strips on both sides leaving about 1/3 of the dough uncut in the middle.
- Spread chicken & broccoli mixture in the middle.
- Alternating sides, bring strips to meet in the middle over chicken and broccoli mixture. Tuck ends to seal the braid.
- Whisk egg and spread over braid.
- Sprinkle extra cheese and Greek Seasoning over braid.
- Bake in 375 degree oven until golden brown about 25-28 minutes.
Notes
- I have used many different types of cheeses.
- This is great with a salad or soup.
- I have also used frozen broccoli instead of fresh and it tastes the same.
- Great way to use leftover chicken.
Here is a picture to help you with the step by step of cutting the strips and braiding. I hope that this will help with making the braid.
2. Place mixture in center.
3. Braid strips by alternating them and bringing into center.
4. Use egg wash, sprinkle extra cheese and Greek Seasoning.
