Print Chicken Pot Pie Crescent Braid Food

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.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix soup, vegetables and chicken and put in a 2 quart casserole dish.
• Mix egg, milk and baking mix and pour over chicken.
• Bake 35 minutes or until golden brown.

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.