Make it Monday Part 2: Southwest Chicken Braid.

I’ve had several requests for the recipe of the Southwest Chicken Braid.  And, since I now have a ton of shredded chicken.  Without further ado here’s the recipe, with some pictures and pricing.

Southwest Chicken Braid
1 loaf bread dough   {$.37}
2 cups cooked shredded chicken   {$1.00}
1/2 cup frozen corn   {free w/coupons}
1/2 cup black beans (rinsed and drained)   {free w/coupons}
1/2 cup salsa   {$.56}
1 cup grated cheddar cheese   {$.62}
1/4 cup chopped onion   {$.05}
1/2 can cream of chicken soup   {$.25}
1 1/2 tablespoons taco seasoning   {…no idea}
Combine all ingredients.  Spoon filling down center of braid.  Serve with heated sauce.
Sauce:
1/2 can cream of chicken soup {$.25}
1/2 cup salsa {$.56}
Grand Total:  $3.66

First, mix up the filling.

Then get your loaf of bread dough ready.
Roll it out flat.

Stick it in a 11×16 pan and press into the corners.

Next, cut 1 inch strips 1/3 in from both sides.

Lift

Twist

Stick

And place (ta-da!)

Just pull the ends up so you don’t have filling spilling out. 
(he he – that sounds silly)
Give it a couple pats.
(I’m pretty sure that’s what I was doing in the previous picture)
Let raise covered for 25 min. and bake in a preheated 350 degree oven for about 30 min.  You’ll want to make sure it gets nice and brown so you don’t get a doughy middle.
Special thanks to my hubby for his photography skills and to $5 Dinners for the inspiration to keep track of what my meals are really costing.
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