Chicken Broccoli Braid

with crescent rolls
With crescent rolls
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1 cup Broccoli florets chopped
2 cups Chicken cooked, shredded or chopped
½ cup Red bell pepper diced
4 oz (about 1 cup) Cheddar cheese sharp, coarsely grated
½ cup Mayonnaise
2 tsp Dill dill mix or dried dill weed
1 clove Garlic pressed
¼ tsp Salt
2 sheets (8 oz or 250 g each) Crescent dough refrigerated
1 Egg whites lightly beaten
2 tbsp Almonds slivered

Nutritional information


Chicken Broccoli Braid


This cheesy Chicken Broccoli Braid is an impressive and easy-to-assemble recipe. Packed with vegetables, chicken, and cheese, it’s great for brunch or lunch. Some days I add a big bright salad and call it dinner. The recipe yields 10 servings and is perfect for feeding a crowd or just a hungry family. 

For this recipe, I call for crescent dough sheets. If using crescent rolls, make sure to press perforations to seal. I find it is best to keep the dough refrigerated until you are ready to use it. Once the dough is at room temperature, it becomes soft and sticky, making it hard to work with. If you don’t have any chicken already cooked, pan-sear or bake 2 chicken breasts with just salt and black pepper and let cool completely before adding to the filling.  

To make the Chicken Broccoli Braid, you will need the following ingredients:

Ingridiens for Chicken Broccoli Braid

Steps to make Chicken Broccoli Braid


Heat oven


Preheat the oven to 375 °F.


Mix ingredients


In a large bowl, combine 1 cup chopped broccoli florets, 2 cups shredded or chopped cooked chicken, ½ cup diced red bell pepper, 1 cup grated Cheddar cheese, ½ cup mayonnaise, 2 teaspoons dill mix, 1 pressed garlic clove, and ¼ teaspoon salt and mix well.


Unroll dough


Place a baking sheet-sized piece of parchment paper on a large cutting board. Unroll two sheets of the crescent dough onto the paper and arrange them next to one another - so that the long sides are touching. Gently press the seams together to make one large sheet of dough.


Cut dough strips


Use a pizza cutter or sharp knife to cut 1 ½-inch strips on long sides of the dough. Leave about 6 inches of the dough uncut in the center. Transfer to a cookie sheet.


Fill pastry and form braid


Spread the chicken mixture evenly over the center of the uncut dough. To braid, lift two opposite strips of the dough up, twist each strip once, then bring them together over the chicken filling so that the ends meet at the center. Pinch the ends together to seal. Continue to form a braid. Tuck and pinch the short ends up to seal at the end of the braid.


Brush with egg white


Brush the dough with lightly beaten egg white and sprinkle with 2 tablespoons of slivered almonds.




Bake in the preheated oven for 25-28 minutes until deep golden brown.



Cut into slices and serve.

This delicious Chicken Broccoli Braid recipe combines a few simple ingredients to result in a flavorful dish the whole family will enjoy. Try it out soon, and don’t forget to tag us @cookmerecipes to show off your latest baking projects.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Easy, quite fast to prepare and it will feed a hungry family! Thanks for sharing!

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