Wednesday, October 28, 2015

Recipe Club: Chicken Broccoli Braid

Today, I'm linking up with Andrea and sharing one of our favorite dinner recipes, Chicken Broccoli Braid!

Here's what you'll need:

2 cups of cooked, shredded chicken
1 red pepper, diced
1 (10oz) package of frozen, chopped broccoli - thawed and drained
2 cups of shredded cheddar
4-6 TBSP mayo
2 cans of crescent rolls
Salt, Pepper, Garlic, Italian Seasoning, Dill (I don't measure these, just a few dashes of each one does the trick!)
1 egg white

Here's what you'll do:

First up, press the seams together of your crescent rolls, but leave the ends free. (And yes, I cook in heels and a pearls, don't you?!! More like I had to get this dish made in record time before church and had to recruit the hubs as my photographer because I didn't have time to stop and take pics. #reallife)

Mix the chicken, cheese, broccoli, red pepper, mayo and seasonings together.

Then, just scoop the filling out and place it down the center of the crescents rolls.

To create the "braid", just alternate sides of the free ends across each other...

Once covered, roll and tuck both ends.

Voila! Before you pop it in the oven to bake, brush the egg white all over your braid. Sprinkle with garlic powder.

Bake at 375 for 25-30 minutes until golden brown.

Slice it up and ENJOY!

One shortcut tip: you can cook your chicken to shred, buy a rotisserie chicken at your favorite grocery store and shred it, or buy a couple large cans of chicken drain and shred. All three options work great!

This is super easy to throw together for a busy weeknight dinner, and is a great dinner idea to wrap up and take to others!

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