Broccoli Chicken Braid Recipe

Broccoli Chicken Braid Recipe photo by Taste of Home

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I work outside the home, so I appreciate recipes like this that are fast and delicious. —Diane Wampler, Morristown, Tennessee

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Broccoli Chicken Braid Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

2 cups chopped cooked chicken
1 cup chopped fresh broccoli florets
1 cup (4 ounces) shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tubes (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Directions

In a large bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle. Place on an ungreased baking sheet. Roll into a 15-in. x 12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough.
On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375° for 15-20 minutes or until filling is heated through and top is golden brown. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 350 calories, 25 g fat (7 g saturated fat), 53 mg cholesterol, 504 mg sodium, 13 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Broccoli Chicken Braid in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p203