Chicken Broccoli Braid features chicken, fresh broccoli, red bell pepper and Cheddar cheese flavored with garlic and dill wrapped in crescent roll dough and baked. The crescent roll dough is braided over the top of the filling to create a pleasing presentation.
During the holidays I always buy crescent roll dough at the “big box” stores because they sell them in quantity this time of year. Many dishes can be created using crescent roll dough as the base.
- 2 cups cooked chicken, chopped
- 1 cup fresh broccoli, chopped
- 1/2 cup chopped red bell pepper
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 garlic clove, pressed
- 1/2 cup mayonnaise
- 1 teaspoon dried dill weed
- 1/4 teaspoon salt
- 2 (8-ounce) packages refrigerated crescent rolls
- 1 egg white, lightly beaten
- 2 tablespoons sliced almonds
- Preheat oven to 375 degrees F.
- In a bowl, mix together chicken, broccoli, red bell pepper and Cheddar cheese.
- Using a garlic press, press garlic over vegetable-chicken mixture or chop garlic finely and add to vegetable-chicken mixture.
- Add mayonnaise, dill and salt. Mix well.
- Unroll 1 package of crescent roll dough; do not separate.
- Spray or grease a 17" x 11.5" x 1" baking pan.
- Arrange longest sides of dough across width of baking pan. Repeat with remaining package of dough. Seal any perforations in the dough.
- On long side of dough, cut dough into strips 1 1/2" apart and 3 inches deep with a pizza cutter or knife.
- Spread filling evenly over middle of dough.
- To braid, lift strips of dough across mixture to meet in the center, twisting each strip one turn.
- Continue alternating strips to form a braid. Tuck ends up to form a rim at end of braid.
- Brush egg white over dough using a pastry brush. Sprinkle with almonds.
- Bake 20-25 minutes or until deep golden brown. Slice and serve.
Prepare the mixture to be used for the filling by combining everything except egg white and almonds together in a bowl.
Take the first package of dough out of the can and keep it from separating. Lay it on the baking pan with the long ends of the dough rectangle going across the width of the baking pan. Place the second dough rectangle just below the first, again going across the width of the baking pan.
Seal any perforations by using your fingers to push the dough together, patting it a bit if needed. Using a pizza cutter or knife make cuts 1 1/2 inches apart and 3 inches deep on the longest sides of the dough.
Spread filling evenly down the center of the dough rectangle. To braid, bring one strip from each side to meet in the center, twisting each strip one turn. Repeat with all the strips and tuck the ends up to form a rim at the end of the braid.
Brush egg white over dough with a pastry brush and sprinkle sliced or slivered almonds over the top. Bake Chicken Broccoli Braid at 350°F. for 25-30 minutes until deep golden brown.
Chicken Broccoli Braid may be served as the main course with some side dishes or you may wish to cut it in smaller slices to serve as an appetizer. I could definitely envision making it with chopped ham instead of chicken and perhaps even making a cheese sauce to serve over it!
Vary the filling contents as well as the spices to suit your particular preferences. If you’d prefer not to use mayonnaise in this recipe feel free to substitute sour cream or yogurt in its place.
Braiding the dough strips really gives this dish a nice presentation!Using crescent roll dough is a quick and easy way to make some ordinary ingredients look special.
Make a Chicken Broccoli Braid soon! Your family and friends will really like it!
What’s your favorite recipe with crescent roll dough?
Have a very Happy Thanksgiving!
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