Chicken and Broccoli Braid
Recipe: #4389
January 28, 2012
Categories: Chicken, Broccoli, Brunch Mothers Day, Oven Bake, Refrigerated Dough, more
"I got this recipe out of a magazine several years ago. It is delicious when it is hot, or cold the next day (if there is any left). It slices nicely and you can microwave a cold slice a little and it will perk right up."
Ingredients
Nutritional
- Serving Size: 1 (130.3 g)
- Calories 256.5
- Total Fat - 12.6 g
- Saturated Fat - 5.6 g
- Cholesterol - 28.1 mg
- Sodium - 521 mg
- Total Carbohydrate - 26.3 g
- Dietary Fiber - 2.3 g
- Sugars - 2 g
- Protein - 10 g
- Calcium - 208.1 mg
- Iron - 1.6 mg
- Vitamin C - 17 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix the cut up chicken, broccoli, cheese, mayonnaise, salt, and pepper together.
Step 2
Unroll the crescent rolls; lay crosswise across a cookie sheet; press seams together well; put mixture down the center.
Step 3
Cut both sides with kitchen scissors or a sharp knife about 1 1/2" apart and 3" deep.
Step 4
Bring the dough flaps up and across and twist each to secure across the middle of the filling; this becomes a braid; tuck ends undeer.
Step 5
Bake at 375 degrees for 20-25 minutes.
Tips
No special items needed.