Chicken and Broccoli Braid

Nicole Bredeweg


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!


★★★★★ 2 votes



  • 12 oz
    cooked, cubed chicken
  • 1 c
    broccoli, chopped
  • 1/2 c
    red bell pepper, chopped
  • 1 clove
    garlic, minced
  • 1 c
  • 1/2 c
  • 1 tsp
    dill weed
  • 1/4 tsp
  • 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.

Printable Recipe Card

About Chicken and Broccoli Braid

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtag: #pampered chef

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