Braided Chicken Bread Recipe
2C DICED cooked chicken (I use already made - tyson/oscar meyer and only 1 1/2C ...just eyeballed and thought that amount was better) 1C broccoli DICED 1 clove crushed garlic 1 heaping C shredded Cheddar cheese 1/2C light mayo 1t dried dill weed (optional, I never put this) 1/4t salt (I do add this) 2 heaping T slivered almonds (I use almond accents from salad section since they add a nice flavor) 1/4C diced green or white onions 2 packages of phillsbury crescent recipe creations (they're just don't have the lines in them to separate them like normal crescents) 1 egg white, beaten Put broccoli in skillet with just a little tiny bit of oil. Fry until it is crispy tender. Maybe 4-6 min. Set Oven to 375 (my oven cooks fast so for any crescent, I always use 350 so whatever works for you when baking crescents) Mix together all the ingredients except for the egg whites and dough. Unroll the 2 crescent roll doughs on top of one another then pinch together. Spread to fit a 9X13 (one i use is actually larger and preferred). The more you spread it, the better or it may not cook all the way on top. Lay mixture horizontally down the middle of the dough (spread only 3" wide ..like a long log). Then use a knife to cut 1" strips on each side towards the center ...up until you get to where the mixture is. Overlap each strip down the center ...pinching close. 
Brush dough with beaten egg white. Bake until golden brown 25-28 min. Most of the time mine has no problem baking, but occasionally you may have to take another piece of foil, put on top of dough SPRAYED with PAM and flip over if you notice the top of yours isn't done but bottom is. I had to do it this time and that's b/c I didn't spread the dough out far enough as mentioned above. It's been too long since I've made this! |
|
|
| Looks delish. Do you have to use fresh broccoli, or can I use frozen? |
Has to be fresh. Been there and regretted doing it.  |
| Jo- your cooking posts always crack me up... Somewhere in the post you always say " I hate ---, but love this. Or, my husband hates ---- and loves this.
I think you guys like more foods than you think you do   |
| Well lately I think I've tried a lot of things one of us hates which is always one of mr. j's favorite lines. He calls from work "what's for dinner?" me: Oh, I made something you don't like, but it was easy...
Just turns out later we like it!! Broccoli in this recipe for him and sweet potato in the crockpot recipe I posted for the both of us. |
| love the chicken...BUT...I have a husband that is a beef person....got a recipe like this with beef................ |
| Can you make it without the mayo? Mayo is gross.
Looks pretty! |
| maybe use cream of mush soup instead? Or cream of chicken...? You need the emulsifier to hold all together and keep moist. If you can make a white sauce, how about that......you wouldn't need much. |
Joahaeyo wrote: :P Well lately I think I've tried a lot of things one of us hates which is always one of mr. j's favorite lines. He calls from work "what's for dinner?" me: Oh, I made something you don't like, but it was easy...
Just turns out later we like it!! Broccoli in this recipe for him and sweet potato in the crockpot recipe I posted for the both of us. See. "Try it, you'll like it" |
Elizabeth wrote: love the chicken...BUT...I have a husband that is a beef person....got a recipe like this with beef................
I always say beef people can become chicken people if they start getting it enough in the right recipes!! ...from the former only beef never chicken person  If I find something though, I will definitely post it  You can always try the beef burrito one I just posted. 
barney, sheepieboss is right. It's really there to hold it all together, although i do think it adds so much to the recipe. i'm still licking my lips from eating it again. i like her cream soup suggestion but don't blame me if you don't like it. mr. j actually thought that was what i used, btw. he couldn't figure out it was mayo (nor did i tell him ...he's a nazi about what we eat at times!). also in a hurry you can lay one dough down and spread all the way out. lay mixture in, and then lay the other dough on top and pinch sides. |
barney1 wrote: Can you make it without the mayo? Mayo is gross.
Looks pretty! I would use sour cream or plain yogart as a sub for the mayo... |
| Lori, give it a try. I don't know how well yogurt would hold up under cooking. Even sour cream gets weepy. Maybe the Greek style yogurt, extra thick, would be OK.
Using the soups, I wouldn't use as much as the amount for the mayo...or I'd thin it down a bit. Don't want a glop. |
| No, you don't want a glop! |
barney1 wrote: Can you make it without the mayo? Mayo is gross. Maybe you could add 1/2C olive oil and an egg?Looks pretty! |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|