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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
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    8 servings

Ingredients

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

Directions

  • 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 15x12-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.
Nutrition Facts
1 slice: 457 calories, 31g fat (8g saturated fat), 51mg cholesterol, 719mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 18g protein.
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