chicken and broccoli braid

Name: Chicken and Broccoli Braid
Yield: 4
Cuisine: American
Ingredients: 12 ounce(s) cooked, cubed chicken; 1 cup(s) broccoli, chopped; 1/2 cup(s) red bell pepper, chopped; 1 clove(s) garlic, minced; 1 cup(s) cheddar; 1/2 cup(s) mayonnaise; 1 teaspoon(s) dill weed; 1/4 teaspoon(s) salt; 16 ounce(s) refrigerated crescent rolls; 1 - egg white, lightly beaten; 2 tablespoon(s) slivered almonds

(2 ratings)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

Pampered Chef hit my hometown in the mid-90's. This was a favorite demonstration at the time. . . It's certainly one of my husband's favorite!

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(2 ratings)

yield 4 serving(s)

method Bake

Ingredients For chicken and broccoli braid

12 oz

cooked, cubed chicken
1 c

broccoli, chopped
1/2 c

red bell pepper, chopped
1 clove

garlic, minced
1 c

cheddar
1/2 c

mayonnaise
1 tsp

dill weed
1/4 tsp

salt
16 oz

refrigerated crescent rolls
1

egg white, lightly beaten
2 Tbsp

slivered almonds

How To Make chicken and broccoli braid

1
Preheat oven to 375* F. Mix first eight ingredients together. Unroll 1 package of crescent dough; do NOT separate. Arrange longest sides of dough across width of 12 x 15 pan (jelly roll). Repeat with remaining package of dough. Press perforations together to seal. On longest sides of pan, cut dough into strips 1-½" apart, 3 inches deep. Spread filing evenly over middle of dough. Sprinkle almonds evenly across filling. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using a brush. Bake 25 - 28 minutes or until deep golden brown.
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