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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!)


  • 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)


  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.

Friday’s Foto Finish Fiesta

Candid Carrie sponsors this one – head over to her blog and find LOTS of links for bloggers who’ve joined in! (You can join in too!)

So. Am I the only one who thinks that pictures of cooked food never really looks that good?

That said, I’m going to show you our meal from Wednesday night. As you can see, I’m a HUGE fan of Pampered Chef (heck, I used to sell the stuff)…so the entire meal was made in stoneware. And let.me.tell.you… Baked potatoes in the fluted stoneware pan..? THE BEST.



Pork, Potatoes, and Ratatouille

Pork, Potatoes, and Ratatouille

(The extra dish is the leftover veggies that wouldn’t fit in the “real” ratatouille)

Ratatouille Close Up

Ratatouille Close Up

The pork (recipe from Goddess), turned out a bit lot whiter than normal. I’m guessing that it’s because I let it sit and marinate for longer than normal (36 hours instead of 24). The Ratatouille was from some random website search that lead me to Smitten Kitchen. Much like the author, I  saw the movie and had been wondering about that dish since. I’ve been meaning to make her version for a few weeks now. It turned out AWESOME. Who knew veggies could taste so good?!