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)
MY REVIEW
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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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