Pampered Chef Chicken Broccoli Braid

A plate and fork with 2 slices of the chicken braid and the braid on a cooling rack.

5 from 9 votes

Pampered Chef Chicken Broccoli Braid

This Pampered Chef Chicken Broccoli Braid is made with juicy, boneless chicken breast, tender broccoli and a sprinkling of cheese all wrapped in a flakey crescent roll. This broccoli chicken braid will become a favorite recipe!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 576kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

1 cup broccoli florets fresh, uncooked
2 cups cooked chicken breasts about 2 breasts
1/2 cup red bell pepper finely chopped
4 ounces sharp cheddar cheese shredded
1/2 cup mayonnaise
2 teaspoons dill weed dried
1 clove garlic minced
1/4 teaspoon salt
2 packages crescent rolls refrigerated
1 large egg white
2 tablespoons slivered almonds

Instructions

Preheat your oven to 375°F. In a large bowl add in the broccoli florets, chicken breast chunks, red bell pepper, and garlic. Mix together well.
Next, add in the cheese, mayo, salt, and dill. Combine gently.
Spread out a large piece of parchment paper. Open one can of crescent rolls and unroll it onto the parchment so that the length runs from left to right.
Open the next can of rolls and lay it right next to the first one. Press all of the seams together to ensure none of the filling leaks out. If you are using the crescent dough sheets you only have to press together the middle seam.
Pour the filling into the center of the dough, keeping it about an inch away from the top and bottom.
Starting on one side of the dough, cut it into 1-inch strips at a slight diagonal until you have about 10 strips. Repeat the same on the other side.
At one end, pick up one of the strips and set across the filling. Then grab the strip on the opposing side and set it across the first strip. Make sure to seal any open gaps so that no filling leaks out. Continue down the whole length of the braid.
Brush egg white on the dough with a pastry brush. Sprinkle on almonds.
Bake for 24-28 minutes.

Notes

If you like add 1/2 a cup of onions that have been sautéed to the filling.
Keep the crescent dough refrigerated until you use it. Soft dough will be very hard to work with.
If you don't like dried dill weed you can cut it in half or leave it out. Same with the bell pepper.
I normally do very tiny broccoli florets, breaking up the huge pieces into way smaller ones, but you can leave them bigger if you like. You could even chop the broccoli very fine if you have a picky eater.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition