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Broccoli Chicken Braid

SUBMITTED BY: Diane Wampler

"I work outside the home, so I appreciate recipes like this that are fast and delicious. --Diane Wampler, Morristown, Tennessee"

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Read Reviews (8)

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PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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 (8 ounce) cans refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

DIRECTIONS

In a bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle on an ungreased baking sheet. Roll into a 15-in. x 12-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 degrees F for 15-20 minutes or until filling is heated through and top is golden brown.

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REVIEWS

Reviewed on Dec. 7, 2006 by Andrea Tucker

The flavor was DELICIOUS! I used plain yogurt instead of mayonaise to cut the fat. The only... MORE

Reviewed on Feb. 24, 2008 by pomplemousse

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

pomplemousse
Feb. 24, 2008

Okay, other than the amount and type of veggies in the filling, I don't see how this recipe is any different from the other 2 chicken braids on this site. I saved a different one to my recipe box and ended up making this one. Oh, well. This is actually quite simple and fun, and looks beautiful. I made my own crescent dough and had leftover chicken from a slow cooker recipe that called for tomato sauce, so I suppose that could have changed the taste a bit. Still, it was pretty good. It's a bit tangy--I guess from the mayo-but not so much that it's overpowering, and the dough is a nice touch. I can't believe I'm saying this (I LOVE bread), but it's too much dough for me. I halved the recipe and halved my crescent dough to make 10 servings, and I thought it was a bit thick, so I'd probably roll it out thinner (not too practical--mine was too big for any other cookie sheet other than my biggest), or use less dough. Don't let the braid scare you off if you are interested in making it--it actually is very easy. I messed up (didn't make the same amount of cuts on both sides) and it still looked gorgeous!

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1 user found this review helpful

Okay, other than the amount and type of veggies in the filling, I don't see how this recipe is... MORE

Reviewed on Nov. 28, 2007 by Amanda Bouchard

I have had this recipe at a pampered chef party but it was still good when I tryed it this... MORE

Reviewed on Oct. 30, 2007 by Jmehney

I made this without the peppers and almonds and it was delicious. I have a family of 8 and I... MORE

Reviewed on Mar. 20, 2007 by JJ

It should be cooked for 25-30 minutes~ or until golden brown. MORE

Reviewed on Feb. 2, 2008 by kc

Amazing and easy! I cut the mayo in half and used sourcream instead. I also put some slivered... MORE

Reviewed on Dec. 24, 2007 by D2C2M2

I have taken it to two events and everyone, kids and adults, love it. MORE

Reviewed on Sep. 24, 2007 by MUTHERMCREE

This was delicious and easy. The only changes I made were adding shredded carrots and steaming... MORE