Monday, April 23, 2012

Chicken Broccoli Braid

If you've been reading Life with Lynnie (LwL) for any length of time, you'll be aware that my real estate parter/friend C is wheelchair bound.

You'll also be aware that usually about once per week or so, I'll either make a meal or pick up a meal for us to share, together.  I do this in an effort to be a good friend and provide encouragement, especially since there is no in-town family to do this for C.

This past Friday, we enjoyed fellowship time, together.  And, I elected to make a meal for us.  One that I haven't made since before my husband Gordon, died.

Whenever I have made this recipe in the past, I have always served it with salad.  This time was no different.

C seemed to enjoy the meal.  I was happy to have made this meal, because it is something I had not enjoyed in such a long time, as I said, previously.

Truthfully, I have no idea who first created this recipe, but to whoever it was, I would like to say thank you

Please know that I haven't found anyone who didn't like it, even with the broccoli!  Once, I made this for my brother Glenn, who hated vegetables and garlic, yet he loved it and had seconds!  I pray you will, too.

You may be wondering what it was I made.  It was a recipe called, Chicken Broccoli Braid.  Here's the recipe; I hope you enjoy it! 

Please realize that I cut the recipe printed below, in half and it was actually more than enough for the two (2) of us.

Chicken Broccoli Braid

2 cups cooked chopped chicken

1 cup chopped broccoli, raw

1/2 cup chopped red bell pepper

4 oz. sharp shredded cheddar cheese

1 garlic clove, pressed

1/2 cup mayonnaise (or Miracle Whip)

1 teaspoon dried dillweed

1/4 teaspoon salt


2 packages of Pillsbury Crescent Rolls

1 egg white, slightly beaten

2-3 tablespoons slivered almonds (optional)

Mix all ingredients in a bowl, except for the rolls, egg white and almonds.

Unroll each package of crescent rolls and place them side-by-side lengthwise on a floured baking pan, creating one piece (DO NOT SEPARATE).  Once together, this will form a long rectangle.  Make sure you pinch together where the joint is.  Also, pinch where perforations for triangles are together.  Please note, depending upon the size of your baking pan, the ends of this may hang over the sides, until you've finished putting this together.

Place the mixture in the middle of the rectangle, making sure to not fill the whole length.  Now, make cuts along the ends, a few inches long, horizontally, about 1 1/2" apart.  Take these slices and twist them to meet in the centre and pinch them together.

When all finished braiding, brush with egg whilte and sprinkle with slivered almonds on top (almonds, optional).

Bake at an oven temperature of 375 F for 30-35 minutes or until golden brown.  Enjoy!

Until next time...

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