Lightened Up Chicken Broccoli Braid

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Looking for something different to eat for dinner or as a make and take appetizer that everyone will love? Try this flaky crescent, cheesy chicken and broccoli filled dish does not disappoint! For more recipes like this one see my Appetizer page.

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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 demo-ed 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. See notes at the bottom of the recipe for how to make the original version.

Lightened Up Chicken Broccoli Braid

Lightened Up Chicken Broccoli Braid

Lightened Up Chicken Broccoli Braid

Yield: 6 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Chicken and broccoli medley inside braided crescent rolls. Lighter no Mayo version of this Pamperd Chefs favorite recipe

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

  1. Preheat oven to 350F.
  2. Add chicken and broccoli, diced red pepper, garlic, shredded cheese to a 2 qt. bowl.
  3. Mix vegetables gently.
  4. Add mayonnaise, dill mix, and salt to the vegetable mixture, tossing gently.
  5. Unroll 1 package of crescent dough; do not separate.
  6. Arrange longest sides of dough across width of the large baking pan. Repeat with the remaining package of dough.
  7. Using your fingertips, press dough to seal crescent perforations, making the dough a solid rectangle.
  8. On longest sides of the 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).
  9. Spread filling evenly over the middle of the dough. Lightened Up Chicken Broccoli Braid 2
  10. To braid, lift strips of dough across mixture to meet in the center, twisting each strip on the turn. Lightened Up Chicken Broccoli Braid 3
  11. Continue alternating strips to form a braid pinching the dough to seal it together.
  12. Brush egg white over the dough.
  13. Bake for 30-40 minutes, watching the last few minutes so the bottom of braid does not burn.

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.

To make the regular calorie version of this Pampered Chef favorite, use 1/2 cup of mayonnaise instead of the Greek yogurt and regular crescent rolls.

Nutrition Information
Yield 6
Amount Per Serving Calories 200

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Lightened Up Chicken Broccoli Braid 5
Lightened Up Chicken Broccoli Braid 6

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Welcome to Made in a Day, I'm Kim, the home & lifestyle blogger, former wig stylist, and floral designer behind the blog. Living seaside in Southern California, my blog is where I share my love of DIY coastal decor, digital art prints, fun fashion DIYs, and great recipes. I also write about my experience as a former wig stylist who now wears a hair topper!

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16 Comments

  1. 6.4.15
    Eileen said:

    I don’t see the link to the original recipe…… with mayo.

    • 6.5.15
      Kim said:

      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

  2. 5.26.15
    Maria Morais Sarmento said:

    It looks so yummy! I also make a similar one at home and try to vary as often as I can with the ingredients!

  3. 5.23.15
    Sherry Keef said:

    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.

  4. 5.22.15
    Alison said:

    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!!

    • 5.22.15
      Kim said:

      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

  5. 5.22.15
    Lisa Coomer Queen said:

    This looks sooo good! I cannot wait to try it. Going to pin it now. Thanks!

  6. 5.21.15

    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.

  7. 5.21.15
    Jess said:

    I totally pinned this! Sounds delicious!

    Thanks for joining the Link Up this week!

  8. 5.20.15

    this looks so delish! love that you used greek yogurt instead of mayo!! pinned :)

  9. 5.19.15

    this looks delicious!!!
    x,Abril

    The Color Palette

  10. 5.19.15
    lisa said:

    That sounds pretty good. Kind of like a pot pie without so much crust.

  11. 5.19.15
    Carlee said:

    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!)

  12. 5.19.15
    Starla B said:

    What a beautiful sight, lol. This looks amazing. It looks impossible before I see the pictures on how you constructed it! yum!

  13. 5.19.15
    Megan A said:

    I wish I could reach through the screen and have a big ol’ bite!! Looks yummy!

    • 5.19.15
      Kim said:

      Thanks so much! Oh and it was good!
      Kim :)