I found this recipe on AllRecipes.com a few years ago, and our family and friends have enjoyed it so much that I started getting requests to make it for different functions. First it was for my father-in-law’s birthday and then it was a huge success again at the Thanksgiving dinner.
So without further a due, here is our new family tradition!
The recipe for this delicious dish is simple. The most important point is that you can make about two to three braids in about an hour and a half. Here is what you will need:
Ingredients:
Cooked Chicken breast (1 per braid)
Broccoli (half a bunch per braid)
Red Bell Pepper (half of a pepper per braid)
Crushed garlic (1 cloves per braid)
Shredded cheese (Cheddar is suggested, but I use mozzarella)
Mayonnaise (I use about a one and a half table spoons per braid)
Dried dill weed (2 teaspoons)
Slivered almonds (2 table spoons)
Diced onion (less than half an onion per braid)
Refrigerated package of crescent roll (1 per braid)
Egg white, beaten (for brushing)
Dice chicken, broccoli, red bell pepper, and onion. In a large bowl mix the diced chicken, broccoli, bell pepper, onion, cheese, garlic, mayonnaise, dill weed and almonds. Line a cookie sheet with foil and spray with cooking spray. Roll out the crescent roll dough on the lined cookie sheet. Pinch the perforated lines of the dough together to create a single sheet of dough. With scissors cut strips all along the long sides of the dough toward the center. Spread the mixture along the center of the dough. Fold the strips over the mixture, alternating (as if creating a braid). Pinch the strips together and brush with beaten egg white to seal.
Bake at 375F degrees for about 25-28 minutes, or until golden brown.
