- 1 cup Broccoli floretschopped
- 2 cups Chickencooked, shredded or chopped
- ½ cup Red bell pepperdiced
- 4 oz (about 1 cup) Cheddar cheesesharp, coarsely grated
- ½ cup Mayonnaise
- 2 tsp Dilldill mix or dried dill weed
- 1 clove Garlicpressed
- ¼ tsp Salt
- 2 sheets (8 oz or 250 g each) Crescent doughrefrigerated
- 1 Egg whiteslightly beaten
- 2 tbsp Almondsslivered
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:
Steps to make Chicken Broccoli Braid
Preheat the oven to 375 °F.
Cut dough strips
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