November 2015 Final Issue
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Chicken Veggie Strudel

I grew up in Louisiana (Cajun country), where there was a lot of seafood and it was usually HOT. Since, I’m not too fond of seafood and my stomach can’t handle the heat (I like my taste buds in tact by the way), I don’t have a lot of home-grown recipes. Besides, I’m living in denial thinking that my mother is superwoman and will always be around to make my favorite childhood dishes! All that to say, I don’t have any childhood family recipes written down and I’m pretty sure Domino's is not giving out their pizza recipe. So, most of the recipes in our house today are borrowed from anyone and everywhere. Here is one of our favorites snagged from a college friend. Chicken Veggie Strudel  Ingredients
  • 2 cups cooked diced chicken
  • ½ cup chopped broccoli
  • 1 cup mayonnaise
  • ½ tsp. garlic salt
  • 1-2 tsp. dill weed
  • salt/pepper to taste
  • 2 tubes of crescent rolls (I use reduced fat crescent rolls)
  • slivered almond slices (I like the honey roasted almond slices)
Directions Mix ingredients (01-06) in a bowl. Unroll 2 tubes of crescent rolls (07) onto a greased cookie sheet to make a large rectangle with all of the seams together. Spread the mixture down the middle. Fold the dough together over the top to enclose the mixture and pinch down the ends together to keep the mixture from oozing out. Add slivered almonds (08) on the top. Bake at 375 degrees in oven for 25 minutes or until the crescent roll is brown.
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About Nichole Toms

Nichole Toms
Nichole is the Creative Director for The Kingdom Life Now. She also works as the Creator Director for a government subcontractor and has over 17 years in marketing, multimedia, graphic and web design. Nichole is currently a worship leader at Christian Fellowship Church (CFC) in Ashburn, VA. She has over 20 years experience as a worship leader, musician, and song writer. You can view her website at nicholetoms.com.

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