My husband and I love to try new recipes and learn new techniques; the possibilities are endless. But there will always be those favorite recipes that stay near and dear to our hearts. This amazing recipe typically is on our list when we aren’t sure what to make. I daresay that occasionally a month or two will go by when we forget about our old friend, which once realized is always followed by a quick trip to the grocery store. The ingredients in this braid meld together into creamy, cheesy goodness wrapped up in hot, flaky croissant. It’s a great recipe that is very pretty and extremely versatile, so give it a shot and make it your own.
broccoli chicken braid
|2||cups cooked, diced chicken meat|
|1||cup chopped, fresh broccoli|
|1||clove crushed garlic|
|1||cup shredded sharp cheddar cheese|
|2||tbs sliced almonds|
|¼||cup diced onion|
|2||8 oz. packages refrigerated crescent rolls|
|1||cup sliced mushrooms|
|1||egg white, beat|
- Preheat oven to 375 degrees F
- In a large bowl, toss together chicken, broccoli, mushrooms, garlic, cheddar cheese, mayonnaise, 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 so they overlap to form a braid.
- Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.