Dinner

Chicken Veggie Braid is for Dinner.

Chicken Veggie Braid takes 25 minutes to prepare.

Chicken Veggie Braid takes 25 minutes to cook.

Chicken Veggie Braid makes 8 servings.

The ingredients for Chicken Veggie Braid are:

2 Cups Cubed Chicken Breast
2 Cups Fat Free Shredded Cheddar Cheese
1 1/2 Cup Chopped Fresh Broccoli
1/2 Cup Chopped Fresh Cauliflower
1 Cup Chopped Fresh Mushrooms
1 Can Reduced Fat Cream of Broccoli Soup
2 Tbsp Fat Free Ranch Dressing
1 tsp Garlic and Herb Seasoning
1 Cup Chopped Fresh Mushrooms
1 Tbsp Bacon Crumbles
2 cans Reduced Fat Crescent Rolls

Here is how you make Chicken Veggie Braid:

Chop/cube all ingredients. Mix in a bowl with sheese, soup, ranch and seasoning. open both cans of crescent dough, and place on a cookie sheet. Seal seems and perforations. Spoon Filling down the center third of dough. one each long side, cut dough 3 in. toward the center at 1 1/2 inch intervals. Braid dough as desired, pinching ends to seal.Bake in the oven at 375 til golden brown. approxiamtely 20-25 minutes.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user GRACEFUL_ROSE32.

The nutritional information for Chicken Veggie Braid is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 320.1

• Total Fat: 11.3 g
• Cholesterol: 35.9 mg
• Sodium: 1,118.3 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 1.5 g
• Protein: 24.4 g

The dietary needs meet for Chicken Veggie Braid is Low Fat