Chicken and Broccoli Braid

Chicken and Broccoli Braid

668 Reviews 87 Pics
  • Prep

    20 m
  • Cook

    28 m
  • Ready In

    48 m
Kelly Grimes
Recipe by  Kelly Grimes

“Beautiful braided crescent roll with chicken and broccoli.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 375 degrees F (190 degrees F).
  2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
  3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
  4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

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Reviews (668)

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This is always a favorite with my husband. I have made this many times, using a variety of vegetables each time. I use more cheese than is called for, and slightly less mayo (just enough to keep the mixture moist). I also use less dill, and sprinkle basil over the top before baking. I would suggest steaming the broccoli to "crisp tender", and lightly frying the onion and garlic. Otherwise, the vegetables do not cook through during baking, and the onion especially can be a bit strong. All in all, this is a fantastic recipe that lends itself to variety, and is easy to prepare.



This recipe was awesome! I made a boo-boo tho and didn't form the braid on the pan so I kinda screwed it up as I had to transfer it to the pan and it got a bit messed up in the process. I substitued some of the ingredients to what I had on hand. I used green pepper instead of red, Italian seasoning instead of dill weed and mozzarella cheese instead of cheddar. Everything else I kept the same including the almonds (which I couldnt seem taste by the way). I thought it was great & so did my hubby. I will be making this again! I knew how to make the braid from a previous recipe long ago so I thought I would draw a diagram (forgive my paintshop skills!) for those of you having problems. It can be found at:][IMG]



The first time I made this the center dough was not cooked completely. Second time I made it I really streched it out and it turned out perfect. Just the right amount of ingredients for every bite! It looks so fancy when the top is golden brown, your guests will be impressed.

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Amount Per Serving (6 total)

  • Calories
  • 580 cal
  • 29%
  • Fat
  • 36.3 g
  • 56%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 756 mg
  • 30%

Based on a 2,000 calorie diet



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Cheesy Broccoli Chicken Casserole


next recipe:

Broccoli Chicken Casserole I