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Recipe: Chicken Broccoli Braid

This is one of my most favorite Pampered Chef recipes (this, and the Touch Down Taco Dip…yum!)

It’s also the first meal I made for Mike…and look how that turned out! *grin*

It looks really fancy, but it’s super easy…and really tasty.
(But probably not all that good for you, so don’t make it TOO often!)

Ingredients:

  • 2 cups cooked chicken, chopped
  • 1 cup broccoli, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 garlic clove, pressed
  • 4 oz. (1cup) sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tsp. dill
  • 1/4 tsp. salt
  • 2 pkgs. (8oz. each) refrigerated crescent rolls
  • 1 egg white, lightly beaten
  • (optional) 2 tbls. slivered almonds (I don’t use this)

Directions:

  1. Preheat oven to 375F.
  2. Mix all ingredients together except the rolls, egg white, and almonds.
  3. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″ x 15″ rectangle baking stone. Repeat with remaining package of dough.
  4. Roll dough to seal perforations.
  5. Spread filling evenly over middle of dough.
  6. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, starting from the filling.
  7. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue twisting strips to form a braid. Tuck ends under to seal at end of braid. 

  8. Brush egg white over dough.
  9. Sprinkle with almonds.
  10. Bake 25-28 minutes or until deep golden brown.

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One Response

  1. OH yum! That looks really good!
    I’ve been sick and not wanting to cook much for dinner, but I’m thinking this looks easy enough and like something the kids would love.
    Thanks!

    ps I LOVE Pampered Chef!

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