My family totally loved this chicken and broccoli braid. I followed the recipe for the filling really closely (I may have used a bit more cheese, as that is the one ingredient I played by eye and didn't measure). I didn't have dill, so I substituted celery salt and oregano.
For the bread braid, I didn't use crescent rolls, but used the pan de sal recipe on this site.
Between the bread dough and the chicken and broccoli filling, I was able to make two rather large braids. One served for dinner for two adults and a five year old. The other, I took to work, to rave reviews from my co-workers.
After I brushed the top of the bread braid with an egg wash, I sprinkled on some slivered almonds. They added a nice crunch to the entire dish.
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My family totally loved this chicken and broccoli braid. I followed the recipe for the filling...