Description
This is a recipe my mother in law got from a group she emails with that has evolved over time to this. I think it is an adultrated form of the chicken broccoli braid recipe from pampered chef, so i hope i'm not infringing 🙂
anyway, you can pretty much season it anyway you like. Enjoy!
Ingredients
- Crescent Roll Dough
- Boneless Skinless Chicken Breasts
- Bell Peppers
- Broccoli
- Cheddar Cheese
- Miracle Whip
- Salt
- Pepper
- Red Pepper
- Celery Salt
- Chili Powder
- Parsley
- Garlic Powder
- Onion Powder
Instructions
- Cook and shred chicken breast
- You can boil it in water with a tablespoon of garlic, pepper and salt or cook it in a skillet with garlic and butter
- However it gets cooked, i generally season mine during the process
- Place shredded chicken in fridge to cool
- Preheat oven to degree indicated on prepackaged rolls
- In a large bowl mix all the spices into mayonnaise and chill in fridge
- Chop bell peppers and broccoli into small pieces
- Mix cool chicken, bell peppers, broccoli and cheese into the mayo mixture
- On a cookie sheet, roll out dough
- It comes out of the can as a rectangle
- Do not separate the rolls from each other
- I use my fingers to gently push the perforated lines back together
- Use both cans together to make one large rectangle, 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 of uncut dough down the center, with the cut strips forming a fringe down each side
- Make sure to keep an even number
- Spread the chicken mixture along the center strip
- Fold the short ends of the dough up over the edge of the mound
- Now bring each strip, and its partner on the other side, up to meet on top of the chicken mixture mound
- Pinch the ends together and fold down
- Continue until you have a pretty loaf
- Brush dough with the egg white and bake in the preheated oven 25-30 minutes
- Dont undercook or its soggy, its pretty wet bread