Chicken Broccoli Braid
Crescent dough filled with a delicious mixture of chicken, broccoli, mayo and spices, all braided up into a fun braid. An easy dinner idea the whole family will love!
Servings: 1 braid, 6-8 servings
- 2 containers Pillsbury Crescent Rolls
- 2 cups cooked chicken breasts chopped or shredded
- 1 cup cooked broccoli
- 1/2 cup Monterey Jack cheese
- 3/4 cup light mayonnaise
- 1/4 tsp. salt
- 1/8 tsp. garlic powder
- 1/4 tsp. italian seasoning
- 1 egg white beaten
- slivered almonds
Preheat oven to 375ºF. Cover a large cookie sheet with parchment paper.
Combine chicken, broccoli, cheese, mayo, salt, garlic powder and italian seasoning in a medium sized mixing bowl.
Spread out the two packages of crescent rolls on the parchment paper, putting one on top and one on the bottom to make a rectangle shape. Press the edges together to seal, smoothing out as best as you can.
Spoon chicken and broccoli mixture down the middle of the rectangle.
Cut horizontally across the crescent rolls in 1 inch strips and braid over filling, left side and then right, repeating until reaching the bottom. (See picture steps above)
Brush top with egg white and sprinkle with slivered almonds. Bake in preheated oven for about 12 minutes, or until golden brown and heated through.
Using a pizza cutter, cut into strips and serve. Enjoy!