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Have you tried this yummy comfort food chicken broccoli braid recipe made from crescent rolls? It’s kind of an oldie, but definitely a goodie! I went to a Pampered Chef party years ago and they demoed their products while making this recipe, it was so good it became a keeper in our house.
That is until that is my husband decided to ban mayonnaise from his food. So in order to keep this yummy recipe around I came up with this lighter version by replacing a few ingredients. If you would like to make the original version see the link in the recipe card below.
Lightened Up Chicken Broccoli Braid
Ingredients
- 2 cups cooked chicken diced, I use ready grilled chicken strips,
- 1-2 cups broccoli diced
- 1/2 cup red bell pepper diced
- 1 minced garlic clove
- 4 oz. sharp cheddar cheese shredded, 1 cup
- 3/4 cup plain Greek yogurt
- 2 tsp. dill
- 1/4 tsp. salt
- 2 pkgs. refrigerated 90 calorie reduced fat crescent rolls 8oz. each
- 1 egg white lightly beaten
Instructions
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Preheat oven to 350F.
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Add chicken and broccoli, diced red pepper, garlic, shredded cheese to a 2 qt. bowl.
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Mix vegetables gently.
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Add mayonnaise, dill mix, and salt to the vegetable mixture, tossing gently.
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Unroll 1 package of crescent dough; do not separate.
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Arrange longest sides of dough across width of large baking pan. Repeat with remaining package of dough.
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Using your fingertips, press dough to seal crescent perforations, making the dough a solid rectangle.
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On longest sides of baking pan, 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).
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Spread filling evenly over middle of dough.
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To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn.
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Continue alternating strips to form a braid pinching the dough to seal it together.
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Brush egg white over the dough.
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Bake for 30-40 minutes, watching the last few minutes so bottom of braid does not burn.
Recipe Notes
Leave the dough in the refrigerator until ready to use or it may become too soft to work with.
I lowered the temperature from the original recipe. The braid cooked too fast on the outside at 375 degrees leaving raw areas of dough on the inside of the braid.
Check out more of our families favorite recipes~
I don’t see the link to the original recipe…… with mayo.
Hi Eileen,
The link is in the bottom of the recipe card on the post. It is light blue and says Papmered Chef. Click it and it takes you to the original recipe. Thanks for stopping in!
Kim
It looks so yummy! I also make a similar one at home and try to vary as often as I can with the ingredients!
Can I have a serving now LOL. This dish looks so good, but as you suggested I would want to try the original version. Thanks for sharing.
Oh yum, that looks delicious! I have two things of crescent rolls in the fridge that need used up before next weekend, so I may just have to give this a try!!
I would definitely try the original version with mayo first. It really is a bit tastier. Unless you are trying to stay light then go with mine. 🙂
Kim
This looks sooo good! I cannot wait to try it. Going to pin it now. Thanks!
Oh my gosh, I want to eat this right now! What a delicious combo of flavors- my husband will be a very happy man when I make this- thanks for sharing!
I stopped by from Thursday Favorite Things.
I totally pinned this! Sounds delicious!
Thanks for joining the Link Up this week!
this looks so delish! love that you used greek yogurt instead of mayo!! pinned 🙂
this looks delicious!!!
x,Abril
The Color Palette
That sounds pretty good. Kind of like a pot pie without so much crust.
This looks delicious! Greek yogurt is an excellent sub for mayo. Those husbands are funny about their food proclamations sometimes, that sounds like something my husband would do (while pouring simple syrup into his smoothie!)
What a beautiful sight, lol. This looks amazing. It looks impossible before I see the pictures on how you constructed it! yum!
I wish I could reach through the screen and have a big ol’ bite!! Looks yummy!
Thanks so much! Oh and it was good!
Kim 🙂