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Makeover Chicken 'n' Broccoli Braid

 Makeover Chicken 'n' Broccoli Braid
A beautiful chicken and pastry braid delivers both on taste and presentation. It's rich, creamy, full of chicken and veggies, and surrounded with a crispy, flaky crust.
8 ServingsPrep: 25 min. Bake: 15 min.


  • 2 cups cubed cooked chicken breast
  • 1 cup chopped fresh broccoli
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup chopped sweet red pepper
  • 2 teaspoons dill weed
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup reduced-fat plain yogurt
  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 1 egg white, lightly beaten
  • 1 tablespoon slivered almonds


  • In a large bowl, combine the first seven ingredients. Stir in
  • mayonnaise and yogurt. 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

2 of 2

Makeover Chicken 'n' Broccoli Braid (continued)

Directions (continued)

  • 15-20 minutes or until crust is golden brown and filling is heated
  • through. Yield: 8 servings.
Nutritional Facts: 1 slice equals 338 calories, 16 g fat (5 g saturated fat), 40 mg cholesterol, 723 mg sodium, 28 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.