The kids were lucky enough to make it home from school before I ate all of this, which I could have very easily done I think. We had a baseball game that afternoon, so I knew that we had to eat and rush out the door. I slapped a few chunks of this on their plates and they gobbled it right up. We got out the door in time with full bellies for once. My poor husband missed out that time, but I’ve made it plenty of times since then! Check out what they are saying about this recipe over at Spend With Pennies:
“One of the best meals I’ve had in a long time and definitely a HUGE hit with the whole family!”
We never have any arguments at the table when I set these out.
Ingredients
1 Loaf Frozen bread dough
3 tablespoons Gold Medal flour
3 tablespoons Land O’ Lakes butter or margarine
¼ teaspoon salt
1 teaspoon dry mustard powder
2¼ cups milk
2 cups Kraft shredded sharp cheddar cheese
2 cups chopped cooked chicken
3-4 cups fresh broccoli
Instructions
Defrost bread dough according to package directions.
Meanwhile, in a small saucepan, melt butter. Add flour and stir in milk, salt and mustard powder. Cook over medium heat until thick and bubbly. Remove from heat and add in 1½ cups cheese. Stir just until melted. Set aside ½ cup cheese sauce.
Slightly steam broccoli so it is still crisp (about 4 minutes). Combine cheese sauce, chicken and broccoli.
Roll out bread dough into a 12″ by 15″ rectangle. Sprinkle with ½ cup cheddar and spread chicken mixture overtop. Roll dough so you have an 18″ long log. Cut into 10 even rolls (as you would roll and cut cinnamon rolls). Top with the sauce you had set aside and extra cheese if desired.
Place into a greased 9×13 pan cover and let rise about 20 minutes. Preheat oven to 350 degrees. Bake 25 minutes or until browned on top.
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Quick Tip: Cook up the whole loaf and then cut it up when it’s done… it’s going to take a little longer.
Thanks again to Spend With Pennies for this scrumptious recipe.
