Chicken and Broccoli Braid

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READY IN: 45mins
SERVES: 10-12
YIELD: 2 braids
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/2 ounce) can cream of chicken soup
  • 2
    cups chicken, cooked and cubed
  • 12
    cup green pepper, chopped (or to taste)
  • 14 - 12
    cup onion, chopped (or to taste)
  • 1
    cup shredded cheddar cheese
  • 2
    (8 ounce) cans crescent rolls
  • 1
    egg white (lightly beaten) (optional)
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DIRECTIONS

  • 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.
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