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Broccoli Chicken Braid

I work outside the home, so I appreciate recipes like this that are fast and delicious. —Diane Wampler, Morristown, Tennessee
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 servings


  • 2 cups chopped cooked chicken
  • 1 cup chopped fresh broccoli florets
  • 1 cup 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 large egg white, lightly beaten
  • 2 tablespoons slivered almonds


  • In a large bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle. Place on an ungreased baking sheet. Roll into a 15x12-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.
Nutrition Facts
1 piece: 350 calories, 25g fat (7g saturated fat), 53mg cholesterol, 504mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 17g protein.
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