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Pampered Chef Chicken and Broccoli Braid: A Family Favorite

I still remember the first time I saw this Chicken and Broccoli Braid come out of the oven. It was at a friend’s Pampered Chef party years ago. The golden-brown crust, the aroma of savory chicken and melted cheese, and the beautifully braided appearance immediately captivated me. More importantly, that first bite – flaky, cheesy, and filled with tender chicken and vibrant broccoli – sealed the deal. I knew right then I had to master this impressive yet surprisingly simple dish. It has become a go-to for potlucks, casual dinners, and even a few holiday gatherings when I want something a little different than the traditional fare.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25-28 minutes
Total Time: 40-43 minutes
Servings: 10
Yield: 1 braid
Dietary Type: Not Gluten-Free

Ingredients

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

Equipment Needed

Food Chopper
2-Quart Batter Bowl
5″ Utility Knife
Garlic Press
Cheese Grater
Scraper
Roller
Pizza Cutter
12″ x 15″ Rectangle Baking Stone
Pastry Brush

Instructions

Preheat your oven to 375°F (190°C). This is crucial to ensure even baking and a beautifully golden crust.
Prepare the chicken and vegetables. Using a food chopper, finely chop the cooked chicken and broccoli. Place them into a 2-quart batter bowl.
Dice the red bell pepper using a 5″ utility knife. Add the diced pepper to the batter bowl with the chicken and broccoli.
Press the garlic clove using a garlic press directly over the vegetable mixture in the bowl. This ensures the garlic flavor is evenly distributed.
Shred the sharp cheddar cheese using a cheese grater. Add the shredded cheese to the batter bowl. Mix gently to combine all the ingredients.
In the batter bowl, add the mayonnaise, dill, and salt to the chicken and vegetable mixture. Mix everything well using a scraper until it’s thoroughly combined.
Unroll one package of refrigerated crescent dinner rolls. Do not separate the dough into individual triangles. Arrange the longest sides of the dough across the width of your 12″ x 15″ rectangle baking stone.
Repeat the previous step with the remaining package of crescent roll dough, placing it next to the first one on the baking stone.
Using a roller, gently roll the dough to seal the perforations where the crescent roll triangles would normally separate. This creates a solid base for the filling and prevents it from seeping out during baking.
On the longest sides of the baking stone, use a pizza cutter to cut the dough into strips that are approximately 1 1/2 inches apart and 3 inches deep. This will leave a 6-inch section in the center for the filling.
Spread the chicken and vegetable filling evenly over the middle section of the dough (the 6-inch space you left).
To braid the dough, lift one strip of dough across the filling to meet in the center. Twist the strip slightly as you place it. Repeat on the opposite side, alternating strips from each side to form a braid. Continue this process until all the strips are used.
Tuck the ends of the braid under to seal them at both ends. This prevents the filling from escaping and gives the braid a neat, finished appearance.
Brush the egg white over the entire surface of the braided dough using a pastry brush. This will help the crust achieve a beautiful golden-brown color.
Sprinkle the slivered almonds evenly over the top of the braid.
Bake in the preheated oven for 25-28 minutes, or until the braid is a deep golden brown. Keep a close eye on it toward the end of the baking time to prevent burning.

Expert Tips & Tricks

Pre-Cook Your Chicken: Save time by using leftover cooked chicken or rotisserie chicken. It’s a great way to repurpose leftovers.
Vegetable Prep: For uniform pieces, chop your vegetables into small, bite-sized pieces. This ensures even cooking and a better texture in the finished dish.
Cheese Choice: While sharp cheddar is classic, feel free to experiment with other cheeses like Monterey Jack, Colby Jack, or even a smoked Gouda for a richer flavor.
Make-Ahead Option: Prepare the filling ahead of time and store it in the refrigerator. This can save you time on busy weeknights. Assemble and bake just before serving.
Prevent Soggy Crust: Ensure the filling isn’t too wet. If it seems overly moist, drain any excess liquid before spreading it on the dough.
Golden Brown Perfection: If the braid starts to brown too quickly, loosely tent it with aluminum foil during the last 5-10 minutes of baking.

Serving & Storage Suggestions

Serve the Chicken and Broccoli Braid warm, sliced into individual portions. It’s delicious on its own or with a side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap individual slices in foil and warm them in a 350°F (175°C) oven until heated through. You can also microwave them, but the crust won’t be as crispy. I don’t recommend freezing it as the texture of the crescent rolls changes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	293.2 kcal	N/A
Calories from Fat	118 g	40%
Total Fat	13.2 g	20%
Saturated Fat	4.2 g	21%
Cholesterol	58.7 mg	19%
Sodium	450.6 mg	18%
Total Carbohydrate	28.1 g	9%
Dietary Fiber	2.2 g	9%
Sugars	3.3 g	13%
Protein	15.2 g	30%

Variations & Substitutions

Vegetarian Version: Substitute the chicken with sautéed mushrooms or extra broccoli.
Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
Different Veggies: Experiment with other vegetables like chopped spinach, carrots, or zucchini.
Crust Alternative: While I haven’t tried it myself, some readers have suggested using puff pastry instead of crescent rolls for a flakier crust. You would need to adjust the baking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use frozen broccoli?
A: Yes, but make sure to thaw it completely and squeeze out any excess water before chopping and adding it to the filling. This will prevent the filling from becoming too watery.

Q: Can I make this ahead of time and bake it later?
A: It’s best to assemble and bake the braid fresh. However, you can prepare the filling up to a day in advance and store it in the refrigerator.

Q: My braid is browning too quickly. What should I do?
A: Loosely tent the braid with aluminum foil during the last 5-10 minutes of baking to prevent it from burning.

Q: Can I use a different type of cheese?
A: Absolutely! Monterey Jack, Colby Jack, or even a smoked Gouda would be delicious alternatives to sharp cheddar.

Q: What can I serve with this braid?
A: A simple green salad or a bowl of soup would be a perfect complement to this dish.

Final Thoughts

This Pampered Chef Chicken and Broccoli Braid is more than just a recipe; it’s an experience. It’s the joy of creating something beautiful and delicious to share with your loved ones. It’s the satisfaction of seeing their faces light up as they take their first bite. Don’t be intimidated by the braiding – it’s easier than it looks! So, gather your ingredients, preheat your oven, and get ready to create a family favorite that will be requested time and time again. I’m confident that this braid will become a staple in your kitchen, just like it has in mine. I’d love to hear about your experiences making this recipe, so please share your feedback and any creative twists you add!

Pampered Chef Chicken and Broccoli Braid Recipe