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!!

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!

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!

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.

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

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.

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.

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.

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

The flavor was DELICIOUS! I used plain yogurt instead of mayonaise to cut the fat. The only problem was getting the dough to cook all the way through- even after leaving it in almost 25 minutes (any longer would have burnt the top) it was still doughy on the inside. Next time, I will probably cook it longer on a lower temperature.