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Braided Chicken and Mushroom Loaf

Braided Chicken and Mushroom Loaf

Course Dinner, Main Course
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
Calories 342kcal


  • Dough:
  • 1 3/4 cups self rising flour
  • 1 cup nonfat plain Greek yogurt
  • Chicken Filling:
  • 1 8 ounce package 1⁄3 less-fat cream cheese, softened
  • 1/4 cup plain nonfat Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 pound cooked chicken diced
  • 1 4 ounce can sliced mushrooms drained
  • 1 egg beaten
  • 1/2 Tablespoon grated parmesan cheese
  • 1 Tablespoon fresh parsley


  • Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray; set aside.
  • In a mixing bowl or stand mixer, combine self rising flour and Greek yogurt until a thick dough forms. Roll dough out onto a lightly floured surface into a large rectangle (approximately 10”x14”).
  • In a large mixing bowl, beat together softened cream cheese and Greek yogurt until smooth. Add garlic powder, onion powder, salt, chicken and mushrooms and mix until well combined.
  • Spread mixture down the center of the dough, leaving 2-3 inches of dough on each side. Use a pizza cutter to cut 1-inch diagonal strips down each side of the dough. Fold 1- inch strips up and over the filling, alternating sides to create a braid.
  • Brush egg over the top and sides of the loaf, then sprinkle parmesan cheese and fresh parsley on top. Bake for 22-25 minutes, or until golden brown.
  • Remove from oven, let rest for a few minutes then cut into slices and serve.


MFP: MFF Braided Chicken and Mushroom Loaf


Serving: 7.9ounces | Calories: 342kcal | Carbohydrates: 34.5g | Protein: 28.4g | Fat: 10g
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