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Thursday, May 20, 2010

Chicken and Broccoli Braid with Mushrooms and Peppers...

This recipe has become an old stand-bye in our house. I only found the recipe two weeks ago, but I have made it two times in two weeks and see it finding its way to our dinner table again very soon. It was even swapped out for pizza night with no complaints. It may not be the healthiest meal out there, but I would think with all those veggies it is at least better for you than pizza. I see a lot of possible combinations, feel free to add or take away whatever suits your tastes. The original recipe calls for canned crescent rolls, but I used Peter Reinhardt's biscuit recipe and Molly over at Batter Splattered used pizza crust. Bread dough would probably work too. Really, you can't go wrong with this one. It makes a great presentation as well.

Chicken and Broccoli Braid
adapted from Taste of Home

2 cups cooked chicken breast, cubed
1 cup fresh broccoli, chopped into small pieces
1 cup cheddar cheese, grated
1 cup mushrooms, sliced
1/2 cup chopped sweet red pepper
2 teaspoons fresh dill weed
2 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons mayonnaise
1/4 cup plain yogurt
biscuit dough (or other bread), rolled out to a 15x12 inch rectangle

In a large bowl, combine the first eight ingredients through salt. Stir in
mayonnaise and yogurt. Spoon filling lengthwise down the center third of dough leaving 2 inches on each end.

On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Fold ends over filling. Bring one strip from each side over filling; pinch ends to seal. Repeat. Bake at 435° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.


  1. Looks wonderful. Nice pictures.

  2. Thanks Dr. Dan. I see you live in Michigan. I grew up on the Keweenaw Peninsula.

  3. I'm amazed you made this with biscuit dough. I would have thought it would be a little hard to work with, but I bet the results are delicious!

  4. Mimi- It wasn't too bad considering this particular biscuit dough is extra sticky. I just used a lot of flour on the board as the biscuit recipe recommended. It is probably not a bad idea no matter what bread type you use as you do have to slide the thing off onto a baking sheet.

  5. You can just use two Pillsbury crescent roll dough cans.. and put them together to make the dough. The crust comes out excellent.

  6. That is what the original recipe calls for. I think any of the options given would work out great.


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