Beautiful chicken with broccoli in a braided crescent roll.
| Prep Time: | 20 mins |
| Cook Time: | 28 mins |
| Total Time: | 48 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups diced, cooked chicken meat
- 1 cup fresh broccoli, chopped
- ½ cup red bell pepper, chopped
- 1 clove crushed garlic
- 1 cup shredded Cheddar cheese
- ½ cup mayonnaise
- 2 teaspoons dried dill weed
- ¼ teaspoon salt
- 2 tablespoons slivered almonds
- ¼ cup diced onion
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 egg white, beaten
Instructions
- 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.
Nutrition Facts
| Calories | 580 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 14 g |
| Sodium | 756 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Always delicious. I brush milk on the outside instead of egg white. I hate to waste the yolk. Comes out beautifully.
I make this all the time. Well the idea and cook time.
Wow love the recipe. Absolutely delicious.
I loved the flavor of this. I will use fresh dill next time. I don’t understand why you need 2 8oz packages of crescent rolls. I used 1 and it was plenty.
Yes, works like a charm each time. my family loves it!
This was good but the dough got sticky as I worked it and it didn’t cooperate very well, so my first attempt was ugly but yummy. The 20 minute prep time…is a lie!!!!
Very delicious and easy to make
It was definitely something different than what we normally eat. I did triple the garlic though, and used leftover bbq chicken from the grill. We ate it, it was decent, but it isn’t something I would make again.
I have made this recipe for years. I first learned how at a Pampered Chef party and it quickly became a family favorite. So much so that it is referred to as “Jesus Bread” because I make it for Easter brunch and I used to make it into a fancy ring that my kids said looked like the crown of Jesus…out of the mouth of babes, who are all grown up now.
This is delicious! I used extra firm tofu (put right into mixture, no prior cooking) instead of chicken and added yellow bell peppers! Great with applesauce as a side. Going to add corn in it next time as well.
It turned out great!
I didn’t make any changes. It blew my brunch guests away; everyone went back for seconds. New favorite brunch recipe.
Beware not to make so much stuffing that it doesn’t cook all the way inside. In order to help the inside not be so mushy, use one of the pizza pans with holes all over so that way everything inside cooks thoroughly without risking burning the crescent roll. But when you remember to do that its a 5 star for sure 🙂
I’ve made this three times as I type this review. The egg white brush over the dough is a must, you’ll get a crumbly, almost burnt result otherwise; the egg white really gives you that crisp golden layer you want. We like the honey wheat croissant rolls. The almond slivers were perfect for the sake of texture. Rotisserie chicken is SO much better than using canned chicken. If you can prep the filling and leave it overnight the flavors mix and your results are better. Making it again tomorrow!
It was very easy to make and tasted delicious
That is too much dill for our taste. Sometimes I trade it for basil. I saute my veggies before putting them in, otherwise they will be too crunchy. I’ve had a hard time getting it to cook in the middle so I’ve started to make a square out of two of the triangles and bring all four corners up and twist to make individual little pockets. We love the filling and make this often.
Had this at a Pampered Chef party years ago and thought about it today. This is just like I remembered. So easy to put together. And the best part, my kids loved it! My daughter said I need to make sure to make this often. High praise from a picky girl.
I used leftovers to make this and it was such a hit, I had to make it again! I followed everything exact except, I used croissant dough, not the rolls – pillsbury sells them. When I cut the strips, I did it at an angle down and away from the filling to make the braid and it turned out magazine perfect! Next time I will use other ingredients – possibly BBQ chicken.
This recipe is awesome, but I suggest using puff pastry rather than crescent roll dough. The braid turns out flakier and lighter this way.
Our family loves this. We’ve made it many times now.
I made this ahead for my boyfriend and froze it. In 2 halves. Not sure how to tell him to heat it. Thinking of a microwave defrost and then oven to crisp up. Wondering about fridge defrost and oven crisp up but concerned about sogginess. Would love suggestions on this.