Chicken Broccoli Mushroom Bread Bake
This idea came from my CSA’s weekly newsletter. They have a very nice blog post that includes the recipe HERE. If you have been paying attention to my other blog posts, I don’t do well following instructions so, of course, I modified the recipe just a bit. This issue follows me through most of the other areas in my life. Oh, well. I am who I am.
Here are my changes:
I thought we were going to make calzones a couple of weeks ago so I had some pre-made pizza dough in my fridge. I used that instead of the crescent roll dough in the recipe. I added the fresh mushroom from my CSA box and I used cream of mushroom soup instead of mayonnaise. And, I didn’t do the fancy braid mentioned in the recipe. That just sounded like work and, frankly, the instructions were confusing to me.
Other notes: The time factor was a little higher for me than expected. Cooking the chicken took forever (it seemed) but the rest of the cleaning, chopping, fussing with the dough wasn’t that bad. I mixed the broccoli, cheese, spices, etc and just spread it out on the dough and folded it over before adding the egg wash to the outside. Not complicated but a little tedious.
So, on to the photos (because I know that’s really what you want to see) …
Mushrooms are very photogenic. I am just learning this. I never thought I would be taking this many pictures of vegetables in my life!
The eeewwy-gooey factor was high on this dish and the flavor was just as yummy.
I overstuffed it a bit but am pretty happy with the results. This is a good make ahead and reheat idea. If you are really organized, you could get it done in an hour to make on a weeknight. It ended up baking for about twenty minutes at 400 degrees.
I love cheesy, baked things so this recipe will definitely make the regular rotation. Will you try it?