Community Pick
Chicken and Broccoli Braid
photo by Krista Roes
- Ready In:
- 48mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 cups diced,cooked chicken meat
- 1⁄2 cup red bell pepper, chopped
- 1 cup shredded cheddar cheese
- 2 teaspoons dried dill weed
- 2 tablespoons slivered almonds
- 2 cans refrigerated crescent dinner rolls
- 1 egg white, beaten
- 1 cup fresh broccoli, chopped
- 1 clove crushed garlic
- 1⁄2 cup mayonnaise
- 1⁄4 teaspoon salt
- 1⁄4 cup diced onion
directions
- Preheat oven to 375 degrees.
- In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
- Unroll crescent roll dough, and arrange flat on a medium baking sheet.
- Pinch together perforations to form a single sheet of dough.
- Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side.
- Spread the chicken mixture along the center strip.
- Fold the side strips over chicken mixture, alternating strips from each side.
- Pinch or twist to seal.
- Brush braided dough with the egg white.
- Bake in the preheated oven 25-28 minutes , or until golden brown.
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Reviews
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I found a better description of how to braid this on allrecipes.com: Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
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This has been a family favorite for years. I have found it is best to use chopped frozen broccoli that I partially cook or even leftover broccoli works great. I also will substitute leftover ham for the chicken and add a tablespoon of deli or Dijon mustard to the mayonnaise. It is a definite must to bake this on a Pampered Chef stone it comes out nice and golden brown every time!
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RECIPE SUBMITTED BY
ThatJodiGirl
Port Huron, Michigan
I made this account back in 2001, when the site was called "Recipezaar". A lot has changed in my life since then. My kids are all grown and I try to eat a low-carb lifestyle now. Some of my older recipes were handed down from my grandmother. I hope you all enjoy them as much as I have.
Current recipes that I post will mostly be low carb or keto.