Chicken 'n' Broccoli Braid Recipe

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Beautiful braided breads really dress up events. It's full of chicken and veggies, and it's surrounded by a buttery crust. I love to make this simple, tasty dish for my family.—Dana Rabe, West Richland, Washington
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 2 cups cubed cooked chicken
  • 1 cup chopped fresh broccoli
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup chopped sweet red pepper
  • 2 teaspoons dill weed
  • 1 garlic clove, minced
  • 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

Nutritional Facts

1 slice equals 457 calories, 31 g fat (8 g saturated fat), 51 mg cholesterol, 719 mg sodium, 24 g carbohydrate, 1 g fiber, 18 g protein.

Directions

  1. In a large bowl, combine the first seven ingredients. Stir in mayonnaise. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
  2. On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
  3. Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.
Originally published as Chicken 'n' Broccoli Braid in Light & Tasty

Nutritional Facts

1 slice equals 457 calories, 31 g fat (8 g saturated fat), 51 mg cholesterol, 719 mg sodium, 24 g carbohydrate, 1 g fiber, 18 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken 'n' Broccoli Braid

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 24, 2012

Very good recipe, taste yummy and looks absolutely amazing. I backed off on the dill and sprinkled basil over the top.

MY REVIEW
Reviewed Jun. 27, 2011

I skipped the fancy braid and just put one cresent roll on the bottom and one on the top and it still worked out awesome! I felt like it could be a little cheesier but I love cheese! =) It was yummo and so easy!

MY REVIEW
Reviewed May. 19, 2011

My family & I love this! It is so easy to make and has a wonderful taste. I only changed one thing: I used 1 tsp of Dill Weed instead of two. This is a must try!!

MY REVIEW
Reviewed May. 19, 2011

My family & I love this! It is so easy to make and has a wonderful taste. I only changed one thing: I used 1 tsp of Dill Weed instead of two. This is a must try!!

MY REVIEW
Reviewed Nov. 29, 2009

Excellent dish and very pretty. It's a little heavy on the dill, though, so I cut it to half.

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