Jan 15
I found Week 2’s recipe on Sumo’s Sweet Stuff. Its called a Crescent Roll Braid. You can see how her’s turned out here. Because it was just my hubby and me eating, I cut the recipe in half and it was perfect.
The nice thing about this recipe was I didn’t have to buy any special ingredients, I already had everything in the fridge and pantry. Here is a picture of all the ingredients you need, minus the chicken ( it was defrosting in the microwave when I took this picture).
What you need:
crescent rolls (1 package for a small family or 2 for a larger)
1 can cream of chicken soup
cooked chicken
broccoli
shredded mozzarella cheese
I added the onion and mushrooms from the original recipe. If you have picky eaters, these can be left out.
Lay out the cresent rolls so they make a big rectangle on the baking sheet. (Just so you know…the longer the dough sits out the softer it gets and it becomes harder to work with) Sprinkle with cheese.
I saute the chicken, onions, and mushrooms together till the chicken was cooked. I then added the rest of the ingredients together in a separate bowl.
I then added the mixture to the Cresent roll, and added a little more cheese.
Cut slits into the side dough and begin braiding to the center. (My dough had been sitting out while I was cooking the chicken, making it super soft and ripping easily… that’s why it doesn’t look so pretty). Sprinkle more cheese on top.
Bake in the oven for 10-15 minutes at 350.
Turned out pretty good.
Final Verdict: Very easy and delicious! It was a little bland so I will probably add some different spices to it next time.
YUM!