Chicken Crescent Braid Food

CHEESY CHICKEN AND BROCCOLI BRAID RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell's® Cream of Chicken Soup. Mix well.
• Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
• Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling.
• Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
• Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
• Use the parchment to carefully transfer the braid onto a baking sheet.
• In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
• Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown.
• Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
• Enjoy!

CHICKEN POT PIE CRESCENT BRAID

Steps:

• Preheat your oven to 375 degrees.
• In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
• Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
• Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
• Pinch the ends of the dough to keep the filling inside while it bakes.
• Bake for 20 to 25 minutes so that the top is nice and golden brown.
• Let stand about 10 minutes before cutting in to it.

CHICKEN FAJITA CRESCENT BRAID

Steps:

• Heat oven to 375°F.
• Spray large cookie sheet with cooking spray.
• Unroll dough onto cookie sheet; press to 8x12 inches.
• In 10-inch skillet, heat oil over medium-high heat.
• Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
• Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
• Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
• Alternately cross strips over filling; press edges to seal.
• Brush with egg white.
• Bake 20 to 25 minutes or until deep golden brown.
• Cool 5 minutes.
• Cut crosswise into slices.

CHICKEN AND BROCCOLI BRAID

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
• Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.