Chicken and Broccoli Braid Recipe
This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center.
Crescent roll dough is braided around a savory ham and vegetable filling to make this easy and impressive dish.
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Fantastic! I loved it and my husband did as well. I didn't make too many changes. I cut the recipe in half (only using 1 tube of crescent rolls and half the other ingredients) because I was only cooking for me and my husband. I also used mushrooms instead of the peppers. And I used less onion because I just wanted the hint of flavor. Because the recipe was cut in half, it only had to cook for about 20 minutes. I also cooked it on a baking sheet lined with parchment paper because I always manage to over-cook crescent rolls and then it sticks to the pan. I am always looking for ways to cook chicken differently, and this was fantastic! Definitely a keeper!!! Nice flavour (love the dill!) Update August 10, 2010: This is still one of my husband's favourite recipes! Whenever I make something from this website and ask him to rate it, he always compares it to this recipe... "Its good... but not as good as that broccoli braid recipe!" :)
This recipe was absolutley amazing. My boyriend could not get over how good it was, he thought it was award-winning stuff! I followed the recipe exactly and it turned out perfect! Don't leave out the almonds.
This remindes me of a similar braided chicken & broccoli dish in my Pampered Chef cookbook that I never tried... I made this a while ago, but just found my notes and decided to give it a review. Here goes. I made a few changes to suit my tastes. including subbing deli chicken (purchased a chunk of oven-roasted chicken and cubed it myself) for the cooked chicken and sprinkling a few slivered almonds on top of the braided dough. Served with fresh fruit kebobs and yogurt dip. Good recipe, especially for a light lunch or supper. Thanks!
This was AWESOME! I loved it! I will say that I did have difficulty 'braiding' it. The crescent dough started to get too sticky to work with and I was trying to work quickly. So while it didn't look braided (more lumpy), it was really really delicious! I made it for a surprise party and was asked for the recipe.
Followed this recipe exactly directions-wise. I didn't put in bell pepper or almonds, but I used everything else as the recipe called for. I was really confused when I went to unroll the two cans of crescent rolls, and they didn't fit on the pan... BUT here's what you need to do: roll each can out so the long end is horizantal (and a little is draping off the baking pan). Then, when you cut the strips and braid it, ta-da, everything fits on the pan! I found that I had a little extra crescent dough (I really stretched it over the ingredients), so I made mini crescent rolls out of it. I only gave it 4-stars because I'm not a huge fan of dillweed, but my family loved it. Good enough to make again (maybe without the dill weed though... :)
Healthier (in my opinion) option: I didn't think I'd like the broccoli, so I used frozen spinach. Omitted bell pepper (out) and mayo (didn't need it). Basically, I cooked the chicken, then added the spinach, onions, and garlic near the end of cooking to warm. I took the pan off the heat, mixed in almonds and cheese (used about half of recipe's amount), and continued on with step 3. I didn't use any egg whites, and my crust came out fine.