Chicken & Broccoli Braid

When I was growing up my mom had decided to become a Pampered Chef rep. I was fairly young at the time and certainly was not into cooking or learning about all the tools she was showing, but I do remember loving tagging along side to go to the party’s cause they always made all this amazing food.

There was a few recipes that she made over time that stood out as my favorites, and this happens to be one of them.

It’s a great appetizer for gatherings or can be used as a meal.


  • 2 cups cooked chicken, chopped
  • 1 cup broccoli, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 garlic clove, pressed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tsp dill weed
  • 1/4 tsp salt
  • 2 packages (8oz each) refrigerated crescent rolls
  • 1 egg white, lightly beaten
  • 1tbsp silvered almonds (optional)


Preheat oven to 375 degrees. Chop chicken, bell peppers, and broccoli, place in mixing bowl. Press garlic over vegetable mixture. Shred cheese, add to mixture and mix gently. Add mayonnaise, dill weed, and salt; mix well. Unroll 1 package of crescent rolls but do not separate. Arrange longest side of dough across the width of the baking sheet. Repeat with remaining package of dough. Roll dough to seal perforations.  On the longest side of the baking sheet, cut dough into 1 1/2 inches apart, 3 inches deep. There will be 6 inches in the center for the filing. Spread the filling evenly over the middle of the dough. To braid, lift strips of dough cross the mixture to meet center, twisting each strip on or two turns. Continue alternating strips to form a braid. Tuck ends under seal at the end of the braid. Brush egg white over dough. Sprinkle almonds. Bake for 25-28 minutes or until golden brown. Slice and Serve!


Approx. 10 servings.

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