Chicken N Broccoli Braid Recipes

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CHEESY CHICKEN AND BROCCOLI BRAID RECIPE BY TASTY



Cheesy Chicken And Broccoli Braid Recipe by Tasty image

Here's what you need: chicken, broccoli, red bell pepper, shredded cheddar cheese, green onion, Campbell's® Cream of Chicken Soup, crescent rolls, large egg, fresh rosemary

Provided by Campbell's

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

2 cups chicken, cooked, diced into 1/2 in (1.2 cm) cubes
2 cups broccoli, chopped
½ cup red bell pepper, diced into 1/2 in (1.2 cm) pieces
2 cups shredded cheddar cheese, freshly
½ cup green onion, chopped
1 can Campbell's® Cream of Chicken Soup
2 cans crescent rolls
1 large egg
½ tablespoon fresh rosemary, roughly chopped

Steps:

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell's® Cream of Chicken Soup. Mix well.
  • Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
  • Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling.
  • Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
  • Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
  • Use the parchment to carefully transfer the braid onto a baking sheet.
  • In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
  • Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown.
  • Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
  • Enjoy!

Nutrition Facts : Calories 408 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, Sugar 3 grams

BROCCOLI CHICKEN BRAID



Broccoli Chicken Braid image

I work outside the home, so I appreciate recipes like this that are fast and delicious. -Diane Wampler, Morristown, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

2 cups chopped cooked chicken
1 cup chopped fresh broccoli florets
1 cup shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/2 cup mayonnaise
2 tubes (8 ounces each) refrigerated crescent rolls
1 large egg white, lightly beaten
2 tablespoons slivered almonds

Steps:

  • In a large bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle. Place on an ungreased baking sheet. Roll into a 15x12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough., On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375° for 15-20 minutes or until filling is heated through and top is golden brown.

Nutrition Facts : Calories 350 calories, Fat 25g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 504mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

CHICKEN & BROCCOLI BRAID RECIPE - (4.6/5)



Chicken & Broccoli Braid Recipe - (4.6/5) image

Provided by TrayH

Number Of Ingredients 11

1 cup chopped broccoli florets
2 cups chopped cooked chicken breasts, see Cook's Tip
1/2 cup diced red bell pepper
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1 garlic clove, pressed
2 teaspoon All-Purpose Dill Mix
1/4 teaspoon salt
2 pkg refrigerated crescent dough, 8 ounces
1 egg white, lightly beaten
2 tbsp slivered almonds

Steps:

  • Preheat oven to 375°F Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in bowl and mix well. Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using rolling pin,roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. apart, and 3 in. deep. (There will be 6 inches in the center for the filling.) Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown

MAKEOVER CHICKEN 'N' BROCCOLI BRAID



Makeover Chicken 'n' Broccoli Braid image

A beautiful chicken and pastry braid delivers both on taste and presentation. It's rich, creamy, full of chicken and veggies, and surrounded with a crispy, flaky crust. -Dana Rabe, West Richland, Washington

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 cups cubed cooked chicken breast
1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1/2 cup chopped sweet red pepper
2 teaspoons dill weed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
1 large egg white, lightly beaten
1 tablespoon slivered almonds

Steps:

  • In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15x12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough., On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal. , Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through.

Nutrition Facts : Calories 338 calories, Fat 16g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 723mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 1g fiber), Protein 19g protein.

CHICKEN AND BROCCOLI BRAID



Chicken and Broccoli Braid image

Beautiful braided crescent roll with chicken and broccoli.

Provided by Kelly Grimes

Categories     Appetizers and Snacks     Pastries

Time 48m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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 calories, Carbohydrate 36.3 g, Cholesterol 99.1 mg, Fat 36.3 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 755.5 mg, Sugar 2.7 g

CHICKEN AND BROCCOLI BRAID



Chicken and Broccoli Braid image

Make and share this Chicken and Broccoli Braid recipe from Food.com.

Provided by robingracejohnson

Categories     < 60 Mins

Time 45m

Yield 2 braids, 10-12 serving(s)

Number Of Ingredients 8

1 (10 1/2 ounce) can cream of chicken soup
2 cups chicken, cooked and cubed
1/2 cup green pepper, chopped (or to taste)
1 cup broccoli floret
1/4-1/2 cup onion, chopped (or to taste)
1 cup shredded cheddar cheese
2 (8 ounce) cans crescent rolls
1 egg white (lightly beaten) (optional)

Steps:

  • Preheat oven to 375 degrees.
  • In a mixing bowl combine together chopped green peppers, onions, broccoli, soup, cheese, and chicken. Mix well.
  • Unroll 1 package or crescent rolls onto a large greased baking sheet; DO NOT seperate.
  • Arrange with longest sides of dough across the width of baking sheet.
  • Repeat with other package of crescent rolls.
  • On longest sides of dough cut into strips 1 1/2 inches apart and 3inches deep using a pizza cutter or knife. (There will be 6inches or so left in the middle to spread filling in).
  • Spread filling evenly in the center of the strips of dough on each package of rolls.
  • Lift 1 strip of dough on each side of the filling in the center, cross and twist at the center and repeat until all the strips are done to form a braid. Tuck ends under and brush with egg whites if desired.
  • Bake 25 - 28 minutes at 375 degrees or until golden brown.

Nutrition Facts : Calories 170.9, Fat 4.7, SaturatedFat 1.2, Cholesterol 25.1, Sodium 444.5, Carbohydrate 26.8, Fiber 1.9, Sugar 2.5, Protein 5.3

CHICKEN AND BROCCOLI BRAID



Chicken and Broccoli Braid image

I got this out of a magazine several years ago. It is delicious when it's hot, or cold the next day (if there is any left). It slices nicely and you can microwave a cold slice a little and it will perk right up.

Provided by Mimi in Maine

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 whole chicken breast (cooked & chopped)
1 cup broccoli floret (cooked some and chopped coarse)
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
salt & pepper
2 (8 ounce) packages crescent rolls

Steps:

  • Mix the cut up chicken, broccoli, cheese, mayonnaise, salt, and pepper together.
  • Unroll rolls; lay crosswise across a baking sheet.
  • Press seams together.
  • Put mixture down the center.
  • Cut both side edges 1 1/2" apart and 3" deep.
  • Twist each and secure across the middle of the filling; this becomes the braid.
  • Tuck ends under.
  • Bake 375 degrees for 20-25 minutes.

CHICKEN 'N' BROCCOLI BRAID



Chicken 'n' Broccoli Braid image

A beautiful chicken and pastry braid delivers both on taste and preparation. It's rich, creamy, full of vegetables and chicken and surrounded with a crispy, flaky crust.

Provided by weekend cooker

Categories     Vegetable

Time 40m

Yield 1 braid, 8 serving(s)

Number Of Ingredients 12

2 cups cubed cooked chicken breasts
1 cup chopped fresh broccoli
4 ounces shredded reduced-fat cheddar cheese
1/2 cup chopped sweet red pepper
2 teaspoons dill weed
2 garlic cloves, minced
1/8 teaspoon salt
1/4 cup low-fat mayonnaise
1/4 cup low-fat plain yogurt
2 (8 ounce) tubes refrigerated reduced-fat crescent rolls
1 egg white, lightly beaten
1 tablespoon slivered almonds

Steps:

  • In a large bowl, combine the first 7 ingredients.
  • Stir in mayonnaise, and yogurt.
  • Unroll both tubes of crescent dough onto an ungreased baking sheet, pressing together forming a 15 inch by 12 inch rectangle.
  • Seal seamsand perferations.
  • Spoon filling lengthwise down the center third of dough.
  • On each long side, cut dough 3 inches toward the center at 1 1/2 inch intervals, forming strips.
  • Bring one strip from each side over filling and pinch ends to seal.
  • Repeat.
  • Pinch ends of loaf to seal.
  • Brush with egg white, and sprinkle with almonds.
  • Bake at 375 degrees for 15-20 minutes or until crust is golden brown, and filling is heated through.

Nutrition Facts : Calories 131.6, Fat 6, SaturatedFat 2.5, Cholesterol 37.8, Sodium 184.7, Carbohydrate 3.2, Fiber 1, Sugar 1.4, Protein 15.9

PAMPERED CHEF CHICKEN AND BROCCOLI BRAID



Pampered Chef Chicken and Broccoli Braid image

I have loved this recipe since I first saw a demonstration of making it and then had the pleasure of tasting it at a Pampered Chef party years ago.

Provided by Modaba

Categories     Brunch

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded
1/2 cup mayonnaise
1 teaspoon dill
1/4 teaspoon salt
2 (8 ounce) packages refrigerated crescent dinner rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Steps:

  • Directions:.
  • Preheat oven to 375°F Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. 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. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Nutrition Facts : Calories 293.2, Fat 13.2, SaturatedFat 4.2, Cholesterol 58.7, Sodium 450.6, Carbohydrate 28.1, Fiber 2.2, Sugar 3.3, Protein 15.2

CHICKEN AND BROCCOLI BRAID



Chicken and Broccoli Braid image

This is an excellent recipe using chicken and broccoli. It is way easier than it looks after you have prepared it.

Provided by ThatJodiGirl

Categories     Breads

Time 48m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups diced,cooked chicken meat
1/2 cup red bell pepper, chopped
1 cup shredded cheddar cheese
2 teaspoons dried dill weed
2 tablespoons slivered almonds
2 cans refrigerated crescent dinner rolls
1 egg white, beaten
1 cup fresh broccoli, chopped
1 clove crushed garlic
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 cup diced onion

Steps:

  • Preheat oven to 375 degrees.
  • 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, 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 25-28 minutes , or until golden brown.

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