Broccoli Chicken Braid Recipe

4 4 11
Broccoli Chicken Braid Recipe
Broccoli Chicken Braid Recipe photo by Taste of Home
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Broccoli Chicken Braid Recipe

Read Reviews
4 4 11
Publisher Photo
I work outside the home, so I appreciate recipes like this that are fast and delicious. —Diane Wampler, Morristown, Tennessee
Recommended: 52 Date Night Dinners
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

In a bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle 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.
Originally published as Broccoli Chicken Braid in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p203

Nutritional Facts

1 piece: 350 calories, 25g fat (7g saturated fat), 53mg cholesterol, 504mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 17g protein.

  • 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
  1. In a bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle 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.
  2. 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.
Originally published as Broccoli Chicken Braid in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p203

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Reviews forBroccoli Chicken Braid

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Gilders User ID: 5902374 127724
Reviewed Dec. 22, 2013

"I get more compliments on this simple dish, than any I make for company suppers or potlucks"

MY REVIEW
jess.p User ID: 6894305 129755
Reviewed Oct. 22, 2012

"Didn't like it at all. My husband was excited for it while I was making it, but it failed!! Will not be making again."

MY REVIEW
yjanney User ID: 4738737 129745
Reviewed Jan. 5, 2010

"This is very good and not as difficult as it looks. I omit the green pepper and slivered almonds."

MY REVIEW
elicaleb User ID: 3917987 88736
Reviewed Mar. 2, 2009

"I made this recipe this past weekend, it was GREAT! My family loved it. I tweaked it a little but basically stuck to the recipe."

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