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Chicken and Broccoli Braid
SUBMITTED BY:
Kelly Grimes
PHOTO BY:
Allrecipes
"Beautiful braided crescent roll with chicken and broccoli."
RECIPE RATING:
Read Reviews
(282)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
28 Min
READY IN
48 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
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REVIEWS
Reviewed on Dec. 12, 2003 by
NARA9
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NARA9
Dec. 12, 2003
This is always a favorite with my husband. I have made this many times, using a variety of vegetables each time. I use more cheese than is called for, and slightly less mayo (just enough to keep the mixture moist). I also use less dill, and sprinkle basil over the top before baking. I would suggest steaming the broccoli to "crisp tender", and lightly frying the onion and garlic. Otherwise, the vegetables do not cook through during baking, and the onion especially can be a bit strong. All in all, this is a fantastic recipe that lends itself to variety, and is easy to prepare.
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28 users found this review helpful
This is always a favorite with my husband. I have made this many times, using a variety of...
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Reviewed on Jan. 25, 2004 by DOUMARC
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DOUMARC
Jan. 25, 2004
The first time I made this the center dough was not cooked completely. Second time I made it I really streched it out and it turned out perfect. Just the right amount of ingredients for every bite! It looks so fancy when the top is golden brown, your guests will be impressed.
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19 users found this review helpful
The first time I made this the center dough was not cooked completely. Second time I made it I...
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Reviewed on Mar. 10, 2003 by
GINNYG
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GINNYG
Mar. 10, 2003
This recipe turned out great! The dill weed and almonds give this a really great flavor. I served it for dinner with wild rice soup... I will definately be making this again!
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17 users found this review helpful
This recipe turned out great! The dill weed and almonds give this a really great flavor. I...
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Reviewed on May 20, 2005 by
WAFFELZ
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WAFFELZ
May 20, 2005
This recipe was awesome! I made a boo-boo tho and didn't form the braid on the pan so I kinda screwed it up as I had to transfer it to the pan and it got a bit messed up in the process. I substitued some of the ingredients to what I had on hand. I used green pepper instead of red, Italian seasoning instead of dill weed and mozzarella cheese instead of cheddar. Everything else I kept the same including the almonds (which I couldnt seem taste by the way). I thought it was great & so did my hubby. I will be making this again! I knew how to make the braid from a previous recipe long ago so I thought I would draw a diagram (forgive my paintshop skills!) for those of you having problems. It can be found at: http://img200.echo.cx/my.php?image=instructions4wv.jpg][IMG]http://img200.echo.cx/img200/5598/instructions4wv.th.jpg
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14 users found this review helpful
This recipe was awesome! I made a boo-boo tho and didn't form the braid on the pan so I kinda...
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Reviewed on Aug. 6, 2007 by
Jessie
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Jessie
Aug. 6, 2007
This is a favorite in our house - my boyfriend never can seem to get enough. Instead of dried dill, I use 2TBSP of FRESH dill - this makes a big difference, I believe. I also like to use PIZZA DOUGH instead of the rolls - those just never seemed appealing to me. I cook the chicken in a pan on the stove with a little extra virgin olive oil, the broccoli, the garlic, and the onion. I always add celery and carrot to this dish, and sometimes some green onion. I also sprinkle sesame seeds on top before baking it. This is an easy recipe that always yields excellent results.
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10 users found this review helpful
This is a favorite in our house - my boyfriend never can seem to get enough. Instead of dried...
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Reviewed on Jan. 22, 2006 by
JANBRINKS
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JANBRINKS
Jan. 22, 2006
My family loved this recipe. I followed it exactly, except for the dill and the dough directons. I reduced the amount to 1/2 tsp. I like dill, but not love it! And for the braid, I cut the strips AFTER I placed the chicen on the dough, not before, as directed in the recipe. See my photo with the recipe too!
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10 users found this review helpful
My family loved this recipe. I followed it exactly, except for the dill and the dough...
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Reviewed on Jan. 25, 2004 by
BARNKITTY
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BARNKITTY
Jan. 25, 2004
Yum! Make a couple changes: omitted the bell pepper (didn't have any) and cut the dill a little bit. Also, cooked the chicken with the onions and garlic with some poultry seasoning, then added the broccoli (as another reviewer suggested) to let it cook a bit. Didn't do the braid, but laid one can of rolls flat on baking sheet, added the chicken mixture on top, then topped with the other can of rolls (butter-flavored), cutting openings to let steam escape and pinching the two sheets of dough together. Baked for 25 minutes. Good, good meal!
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9 users found this review helpful
Yum! Make a couple changes: omitted the bell pepper (didn't have any) and cut the dill a...
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Reviewed on Dec. 9, 2003 by GONEQUILTING
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GONEQUILTING
Dec. 9, 2003
I made mine into a wreath using 1 package of Grands crescent rolls. I felt the recipe called for Way too much dill. I used only 1/2 teaspoon and was just right. Next time I will slightly cook the broccoli first. I don't like it so crunchy. This makes a beautiful looking dish to impress guests.
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9 users found this review helpful
I made mine into a wreath using 1 package of Grands crescent rolls. I felt the recipe called...
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Reviewed on Jul. 22, 2003 by JANIS1
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JANIS1
Jul. 22, 2003
This was an excellent recipe. When making for a party, I make the filling a day ahead then just put it together and bake. I have made this many times and haven't had a problem with doughiness. Check your oven if you have a problem-it's probably too hot. P.S. I'm sick of reviewers pushing their overpriced Pampered Chef products.
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9 users found this review helpful
This was an excellent recipe. When making for a party, I make the filling a day ahead then...
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