With Christmas behind us and the New Year to look forward to I’m giving myself permission to indulge in a few more comfort foods to feed our house guests that are simple yet crowd pleasing. I’ve already told the kids that after our guests leave we are going to get back to our balanced eating routine, which means no grazing on holiday treats like we have been since family arrived for the holidays.
Today I’m sharing with you a recipe for a Chicken Cheddar Broccoli Braid. Perfect for brunch, lunch, dinner, or while cheering your favorite football team to victory (Go Seahawks!), this recipe is always a hit with my friends and family. In case you’re wondering, it tastes as good as it looks and is very easy to pull together.
Don’t let the braid intimidate you, it is really quite easy and kids could do this without any problem. Just lay both crescent roll sheets down on a baking pan, being careful that the roll does not pull apart at any of scored seams. With the sheet intact place both sheets side by side to make one long sheet of dough.
Next you will want to cut fringe strips (along two opposing sides) just deep enough so there is plenty of uncut dough to contain the filling. Once you spoon the filling down the center of the dough all you need to do is pull each strip up and over the center of the filling in an overlapping pattern. When done cinch the remaining strips and bottom edge together. After brushing on an egg white wash the braid is ready to go into the oven.
When pulling the braid out of the oven it’s hard not feel somewhat impressed with what you’ve made, even though it is surprisingly simple. If you plan on hosting people in a casual setting for a get together consider adding this to your menu. Serve it alongside a salad and you will have yourself a very satisfying meal.
Recipe: Chicken Cheddar Broccoli Braid
A simple but elegant filled braided Chicken Cheddar Broccoli Bake made with crescent rolls.
2 cups cubed cooked chicken
1 cup fresh broccoli florets, chopped in small pieces
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
¼ cup non-fat plain Greek yogurt
½ teaspoon garlic salt
¼ teaspoon dill weed
1/4 teaspoon salt
¼ teaspoon pepper
2 (8 ounce) packages refrigerated Crescent rolls
1 egg white, beaten
In a large bowl, mix the chicken, broccoli, cheddar cheese, mayonnaise, yogurt, garlic salt, dill, salt, and pepper.
Carefully unroll the crescent rolls on top of a large baking sheet and lay them to form one large rectangle, pinching the seams together.
Using kitchen shears, cut 2 inch deep strips (forming a fringe) down the long the sides of the dough in 1 inch increments, toward the center of the rectangle.
The center of the dough should be about 4 inches. Spoon the filling evenly down the center.
Fold the side strips in an overlapping and alternating pattern over the filling to form the braid.
Pinch the bottom strips to seal.
Brush the braid with the egg white.
Bake for 20-25 minutes until golden brown.