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Chicken 'n' Broccoli Braid

 Chicken 'n' Broccoli Braid
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
8 ServingsPrep: 25 min. Bake: 15 min.


  • 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


  • 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.
  • 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.
  • 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.

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Chicken 'n' Broccoli Braid (continued)

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