Pampered Chef Chicken Broccoli braid

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 143.9
  • Total Fat: 8.4 g
  • Cholesterol: 34.5 mg
  • Sodium: 390.8 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 12.0 g

View full nutritional breakdown of Pampered Chef Chicken Broccoli braid calories by ingredient


This is a Pampered Chef Recipe that I doubled and altered slightly. This is a Pampered Chef Recipe that I doubled and altered slightly.
Number of Servings: 8


    2 pkg crescent rolls (low fat)
    2 cans chicken breast drained
    1 crown of broccoli chopped
    1 cup shredded cheddar cheese
    1 red bell pepper, chopped
    4 Tbsp low fat mayo
    2 tsp dill
    2 cloves garlic (pressed)

    ( I don't include the salt, eggwhate or slivered almonds


This yields 16 servings when sliced width wise

Preheat overn to 375. In large bowl toss together chicken, broccoli, red pepper, garlic, cheese, mayo, dill weed,

Unroll crescent roll dough and arrange flat on a medium baking sheet. Pinch together preforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center starting at the long sides. there should be a solid strip about 3 inches wide down the center, with the 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

Number of Servings: 8

Recipe submitted by SparkPeople user SANDIWOOD.

Member Ratings For This Recipe

  • no profile photo

    I made this for company arriving from out of state. The chicken mixture I made ahead of time. When they arrived, I made the braid and popped it into the oven. I served a tossed salad while they were waiting. They loved it! - 6/20/11

  • no profile photo

    Very Good
    I liked this dish and so did my husband, the only thing is it didn't say how long to cook it for. I tried using the directions on the package of rolls, but it came out a little doughy and the broccoli was still crunchy. Next time I will pre cook the broccoli and leave more time on the crust. - 10/9/10

  • no profile photo

    I love this dish. I, like you, don't use the almonds, but I thought the egg white prevented the dough from burning. Now, I know I can leave that out too. Nice! - 7/5/10

  • no profile photo

    I make this often - it's my go-to recipe for girly events (baby showers, etc). Last night, I didn't have any broccoli or spinach in the house (another common substitute), so I used mushrooms and chopped tomatoes - YUMMY! - 6/16/10