Savory Chicken Vegetable Strudel Recipe

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Savory Chicken Vegetable Strudel Recipe
Savory Chicken Vegetable Strudel Recipe photo by Taste of Home
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Savory Chicken Vegetable Strudel Recipe

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Meet the Cook: If you're looking for a way to "sneak" vegetables into a dish, try this one that looks fancy without the fuss. Now that our two sons are grown, I make it for my husband and me. It is definitely a recipe for company as well, though. -Michele Barneson, Washburn, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 2 cups diced cooked chicken
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped fresh broccoli
  • 1/3 cup finely chopped sweet red pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 egg white, beaten
  • 2 tablespoons slivered almonds

Directions

In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15-in. x 10-in. x 1-in. baking pan; press seams and seal together, forming a 15-in. x 12-in. rectangle (dough will hang over edges of pan).
Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends.
Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm. Yield: 12 servings.
Originally published as Savory Chicken Vegetable Strudel in Country Woman May/June 1999, p31

Nutritional Facts

1 slice: 231 calories, 16g fat (5g saturated fat), 34mg cholesterol, 332mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 11g protein.

  • 2 cups diced cooked chicken
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped fresh broccoli
  • 1/3 cup finely chopped sweet red pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 egg white, beaten
  • 2 tablespoons slivered almonds
  1. In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15-in. x 10-in. x 1-in. baking pan; press seams and seal together, forming a 15-in. x 12-in. rectangle (dough will hang over edges of pan).
  2. Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends.
  3. Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm. Yield: 12 servings.
Originally published as Savory Chicken Vegetable Strudel in Country Woman May/June 1999, p31

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Reviews forSavory Chicken Vegetable Strudel

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MY REVIEW
mary of novi User ID: 4459732 70635
Reviewed Nov. 15, 2012

"Great way to use up leftover chicken! I cooked the broccoli and carrots for a short time first. Delicious. I will definitely make this again"

MY REVIEW
Cedes2001 User ID: 4062830 20433
Reviewed Feb. 9, 2012

"We added additional veggies."

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