Wednesday, April 20, 2011

Broccoli Bread

Since a lot of people ask for recipes of what I cook I thought I would post some of my requested recipes for everyone to reference. This one is from one of my wonderful cousins & it is oh so yummy. And I don't like broccoli. Plus both of my kids loved it. The secret is to really dice the chicken & the broccoli.'s the recipe. If anyone tries it leave a comment & tell me what you think.

Broccoli & Chicken Bread


2 cups diced, cooked chicken meat (any kind even rotisserie)

1 cup broccoli, chopped (I use frozen broccoli florets and precook them in the microwave.)

1 clove crushed garlic

1 cup shredded Cheddar cheese

1/2 cup mayonnaise (I just use enough mayo so that it’s moist.)

2 teaspoons dried dill weed

1/4 teaspoon salt

1/4 cup diced onion (I sauté these or else they won’t cook through during baking.)

2 (8 ounce) packages refrigerated crescent rolls

1 egg white, beaten

(You can also make this with ham and swiss cheese instead. Honestly you can just about throw anything in this and it always seems to turn out..


1. Preheat oven to 375 degrees F (190 degrees F).

2. In a large bowl, toss together chicken, broccoli, garlic, Cheddar cheese, mayonnaise, dill weed, salt, and onion.

3. 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.

4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

1 comment:

  1. This looks sooo good...going to steal this recipe and tweak it into something a vegetarian will eat. :)