Cream Cheese Chicken & Broccoli Braid. Deliciously filled crescent roll dough filled with veggies, chicken and cream cheese. This delicious creation was a more than welcome dinner over the weekend as we traveled down to Wichita. My brother-in-law, aka chef in the making, whipped this delightful and addicting dish for us. Not only does it taste delicious, but it also looks beautiful when you first take it out as it has a criss-cross design across the top. After the busy week it was nice to be around 2 other great cooks who made all sorts of deliciousness over this weekend. We had been swamped last week mixed in with birthdays, surgeries, work and travel that it seems like forever since I was able to have time for anything! But, luckily there was lots of tea to de-stress and food to munch on. This recipe for Cream Cheese Chicken & Broccoli Braid is the perfect answer for a quick dinner, brunch, or lunch and it is sure to impress guests with its taste and design!
- 2 cups, diced cooked chicken
- 1 cup fresh broccoli, chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup mushrooms
- 1 clove crushed garlic
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup cream cheese
- 2 teaspoons dried dill weed
- 1/4 teaspoon salt
- 2 tablespoons slivered almonds
- 1/4 cup diced white onions
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 egg white, beaten
- Preheat oven to 375 degrees Farenheit
- In a large bowl mix together all ingredients except the dough and egg white.
- On a large or medium baking sheet – unroll the crescent dough and arrange flat. Be sure to smooth any perforations so that you have a single piece of dough. Using a knife or scissors, cut 1 inch wide strips toward the center, starting on the long sides. In the center, there should be a solid 3″ wide strip, with the cut strips creating a fringe down each side.
- Spread the chicken mixture along the center strip and then fold the sides strips over the mixture alternating each side forming the criss cross pattern. Pinch or twist to seal.
- Brush braided dough with the egg white and bake for 25-28 minutes, or until golden brown.
Source: modified from Kelly on Allrecipes.com