Reviewed: Oct. 2, 2009

Someone else had given me a very similar recipe the only difference was there was no green bell pepper just red, and it was a ring not a braid, but still very excellent!!! I did not use dill weed as I'm not a fan, I used pepper instead, and did not use almonds but still this recipe was delicious. I will make this over and over again.

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chelle

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Reviewed: Sep. 11, 2009

My family loved this recipe! The only I changed was the braiding. Instead I made it wreath style. Next time I know to make more because everyone ate this up!

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brittbrewer

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Reviewed: Aug. 13, 2009

We had this one Christmas when we were at my Sister-In-Laws house. My kids went nuts for it, and I loved it as well. She told me she got the recipe from a Pampered Chef party she attended and gave me the recipe. I've made it several times and everyone I've made it for has loved it! I have never made it with the almonds because people can be picky about nuts, but I may try adding them once. Super easy to make and very delicious. My husband hates brocolli and even he eats this.

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Princess

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

This is a great dish for potlucks, looks great, tastes great. I use puffed pastry instead of crescent rolls and find it's a tastier dish. I sometimes add a little almond in the filling as well.

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bnetherton

Home Town: Crescent City, California, USA

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Reviewed: Jul. 18, 2009

Added peas and chopped onions to mix just because. My family and I loved this recipe!!! Left overs are even more tasty!

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Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 4, 2009

This was pretty good and relatively easy. I did find that I needed to bake mine a little longer as it was kind of doughy after the time suggested. The only other thing I would change is to omit the salt next time as I found that the pre-packaged crescent rolls were salty enough on their own. Made good leftovers too.

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J

Cooking Level: Intermediate

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Reviewed: May 11, 2009

I'm only putting four stars because I didn't follow the recipe exactly- I didn't use any peppers at all. I didn't have a problem with it coming out doughy, and I cooked mine for 20 minutes. Just crispy and golden on the outside. Others may have had trouble because of oven temp. variations. It's delish and I will for sure make it again!

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debsm

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Reviewed: Mar. 6, 2009

Used a pastry crust instead of the crescent rolls. I think that should help with the "doneness" problems other users had. Made some other changes, but that's only because I can never follow a recipe without playing with it :) I did add some sour cream to the sauce to add some more flavor. But the other changes were well within the spirit of the recipe. The only problem with the pastry crust was that I rolled it too thin and it was hard to braid. So next time, I'm thinking to do it smaller and thicker.

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bethallel

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Newcastle, Washington, USA

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Reviewed: Mar. 2, 2009

This was yummy, and everyone liked it. I did forget the cheese, and know it will be even better next time. Didn't measure chicken, but was 2-3 cups. sauteed 2c. broccoli with red pepper, onion and garlic. Braid took much longer to not be doughy in the middle/top. next time I'll try not to overlap so much dough in one place. THANKS!

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DiamondGirl

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Yummy! I made this today with my son as a practice run for a Valentine's dinner he is making for his girlfriend. It looks extremely elegant and the taste was fantastic. We only cooked it for twenty minutes and let it sit for ten minutes before serving. An easy way to make a great impression. Thanks for the recipe

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Dec. 4, 2008

I didn't follow the directions to the exact, but the ingredients mixed together are wonderful, my picky three year old even ate some!!!! I think that the recipe may call for large amounts of some things that make it too big for it's shell. Delicious!!!!

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karasherrell

Cooking Level: Intermediate

Home Town: Pittsburg, Kansas, USA

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Reviewed: Nov. 18, 2008

This makes for an easy weeknight meal. I used mushrooms and onion in place of the peppers. I was worried that the broccoli wouldn't be cooked all the way just from baking, so I quickly steamed it for a couple of minutes - the result was cooked but still crisp. I also added some softened cream cheese to the mixture because it looked a little dry...that made it nice and creamy. The dill weed gave it a nice flavor and I added some freshly ground black pepper as well. I think this recipe would be great with diced cooked ham as well. A definite keeper!!

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CameronsMomma

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Reviewed: Oct. 7, 2008

BEAUTIFUL, DELICIOUS, AND DECEPTIVELY EASY. My neighbor's teenage son, who abhors vegetables, loved the broccoli and peppers in this. I omitted the almonds, because I just forgot, and it was fine. Next time I'll add some salt or more cheese to counter the sweetness of the crescent dough. Incidentally, Pillsbury makes tubes of crescent dough without the seams now. How convenient!!

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Oct. 5, 2008

Made this for my fiance, found out he doesn't like broccoli and cheese together/ oh well, still said it was good. Made a few changes due to earlier reviews. no green pepper so used 1/2c red pepper and added 1/4c of vidalia onion. Sauteed them first along with the garlic, dill and salt. Steamed the broccoli first. Seemed to be 1-1/2 c too much filling so I had leftovers. Only needed to cook 11mins cause it was getting golden and I knew the insides were already cooked. Will make again adn may even try some other fillings!

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jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

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Reviewed: 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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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 2, 2008

Amazing and easy! I cut the mayo in half and used sourcream instead. I also put some slivered almonds on top after brushing with the egg and precooked all the veggies a little.

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kc

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Reviewed: Dec. 24, 2007

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

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D2C2M2

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Reviewed: Nov. 28, 2007

I have had this recipe at a pampered chef party but it was still good when I tryed it this way. You can also use the chicken mixture on crackers. If you want to make this recipe even better try using the all purpose dill seasoning from pampered chef it makes a huge difference.

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Amanda Bouchard

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Reviewed: Oct. 30, 2007

I made this without the peppers and almonds and it was delicious. I have a family of 8 and I thought 3 "loaves" were going to be too many. I made all 3, but only cooked 2 for the kids and I. It was gone in no time! The last one I stuck in the fridge until hubby came home later. He ate 80% of it himself, I ate the rest. I will definitely make again and tell everyone about it.

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Jmehney

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

This was delicious and easy. The only changes I made were adding shredded carrots and steaming my broccoli because it was frozen. I lowered cooking heat to 325 and it took about 20 mins.

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