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Broccoli Chicken Braid

 Broccoli Chicken Braid
I work outside the home, so I appreciate recipes like this that are fast and delicious. —Diane Wampler, Morristown, Tennessee
8 ServingsPrep: 20 min. Bake: 15 min.


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


  • 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.

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Broccoli Chicken Braid (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.