Time 48m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees F). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. 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. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side. Flip chicken, then add onions and garlic as the second side browns. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot. Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes. After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve. Enjoy!
Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 375°F (190°C). In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell’s® Cream of Chicken Soup. Mix well. Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough. Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling. Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom. Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling. Use the parchment to carefully transfer the braid onto a baking sheet. In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid. Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown. Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving. Enjoy!
Time 50m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish. Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes. Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well. Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly. Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
