Description
This Pampered Chef Chicken Broccoli Braid is a flavorful and visually impressive main-course dish featuring tender cooked chicken, fresh broccoli, and red bell pepper combined with cheddar cheese and dill, all wrapped in golden crescent roll dough and topped with crunchy slivered almonds. It’s a perfect choice for an easy yet elegant family meal or special gathering.
Ingredients
Units
Scale
Vegetables & Protein
- 1 cup broccoli florets, fresh, uncooked
- 2 cups cooked chicken breasts (about 2 breasts), chopped
- 1/2 cup red bell pepper, finely chopped
- 1 clove garlic, minced
Dairy & Condiments
- 4 ounces sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1 large egg white
Seasonings
- 2 teaspoons dill weed, dried
- 1/4 teaspoon salt
Dough & Toppings
- 2 packages refrigerated crescent rolls
- 2 tablespoons slivered almonds
Instructions
- Preheat the Oven – Preheat your oven to 375°F (190°C) to ensure it is ready for baking the braid and achieving a golden crust.
- Prepare the Filling – In a large bowl, add the broccoli florets, cooked chicken breast chunks, red bell pepper, and minced garlic. Mix everything together so the veggies and chicken are combined evenly. Next, add the shredded cheddar cheese, mayonnaise, dried dill weed, and salt. Gently combine the mixture until all ingredients are well coated and distributed.
- Prepare the Dough – Spread a large piece of parchment paper onto your work surface. Open one can of crescent rolls and unroll it horizontally onto the parchment. Repeat with the second can, placing it next to the first and pressing all seams together to form one large rectangle. If using crescent dough sheets, simply press the middle seam together.
- Add the Filling – Spoon the chicken and broccoli mixture evenly onto the center of the dough rectangle, keeping it about an inch away from both the top and bottom edges.
- Cut and Braid the Dough – Starting on one long side, cut the dough into 1-inch strips at a slight diagonal, making about 10 strips per side. Repeat on the opposite side. At one end, lift a strip over the filling, then lift the opposing strip over that, crossing the strips and sealing the ends to prevent filling from leaking out. Continue alternating strips all the way down to create a braided appearance.
- Brush and Top – Lightly brush the dough with egg white using a pastry brush to ensure a shiny, golden finish. Sprinkle the slivered almonds evenly over the top for added crunch.
- Bake – Transfer the parchment with the shaped braid onto a baking sheet. Bake in the preheated oven for 24-28 minutes, or until the braid is golden brown and cooked through.
- Cool and Serve – Remove the braid from the oven and let it cool slightly before slicing and serving. Enjoy warm.
Notes
- You can substitute rotisserie chicken for convenience.
- Use low-fat mayonnaise and cheese to reduce calories.
- Crescent dough sheets provide a smoother finish and are easier to work with.
- Feel free to add other vegetables such as mushrooms or spinach to the filling.
- Great for meal prep—leftovers can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/6 of braid)
- Calories: 420
- Sugar: 5g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
