I’ve been hoping I’d come across a recipe to use that leftover chicken breast I had from a different recipe that was all cooked and chopped in the freezer.
So when I was doing my usual browsing on Pinterest yesterday and came across a pic that looked tasty, I was excited to see its main ingredient was 2 cups of chopped chicken!
I checked out the rest of the recipe and it seemed like it couldn’t be more simple. It was 6 ingredients and only took 30 min to bake.
Since you all know I’ve been super busy and short on time, I thought this would be the perfect opportunity to finally get a blog post up.
This turned out totally delicious and I think it’s extremely kid friendly! I hope you enjoy 🙂
P.S. Sorry the color in my pictures stinks. For a more appetizing view of this recipe, click on the Food Family Finds link below.
Broccoli Cheddar Chicken Braid
Adapted from Food Family Finds
2 cans Pillsbury Original Crescent Rolls or 2 cans Pillsbury seamless sheet
2 cups chicken chunks, cooked
2 cups cheddar cheese
1 10-oz box frozen chopped broccoli, thawed and drained
1/2 cup light mayonnaise
1 egg yolk
Preheat oven to 375 degrees F.
On a parchment paper lined cookie sheet, spread both cans of crescents, sealing the long edge of one sheet to the long edge of the other.
Press each of the seams to form a single layer of dough.
In a large bowl, combine chicken, cheese, broccoli and mayonnaise
Spread mixture over the center of the croissant dough evenly to create a log. It should be in a rectangle perpendicular to the seam.
Using a sharp knife or kitchen shears, cut horizontal strips 1 inch apart down each side of the crescent dough bordering the chicken mixture.
Fold the end up and over the chicken. Then fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk.
Bake for 28 – 30 minutes until golden brown.