Pampered Chef Chicken Broccoli Braid
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
2 cups cooked chicken, chopped1 cup broccoli, chopped1/2 cup red bell pepper, chopped1 garlic clove, pressed4 ounces sharp cheddar cheese, shredded1/2 cup low fat mayonnaise2 teaspoons Pantry All-Purpose Dill Mix1/4 teaspoon salt2 packages (8 oz each) reduced fat refrigerated crescent rolls1 egg white, lightly beatenOptional: 2 tablespoons slivered almonds
Preheat oven to 375 degrees. Place Chicken, broccoli, bell pepper in mixing bowl. Add pressed garlic. Add shredded cheese and mix. Add mayonnaise, dill mix, salt then mix. Unroll crescent rolls but do not seperate. Place both packages of rolls on a baking stone or cookie sheet end to end. Press ends together to form one long sheet of dough. Press all seams together so filling will not leak out. Along outer side of dough, along each of two opposite sides, cut 2 inch strips from end toward center. This will look like fringe along the two longer sides of the dough. Add filling down the center of between the strips. To braid, lift strips of dough, one at a time, across mixture tomeet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brash with egg white. Sprinkle with almonds. bake 25-28 minutes or until deep golden brown. Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ROOKIERIDER.
Number of Servings: 10
Recipe submitted by SparkPeople user ROOKIERIDER.
Nutritional Info Amount Per Serving
- Calories: 215.9
- Total Fat: 7.2 g
- Cholesterol: 26.9 mg
- Sodium: 353.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 1.3 g
- Protein: 11.0 g
Member Reviews
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KELLI9001
I was introduced to this recipe years ago by my PC team leader and had lost track of it. Today when I was looking for something to make, I did an internet search for Pampered Chef/chicken/braid and this came up in my wonder SP website! Thanks for adding this to the SP recipes...I love it! - 4/26/09