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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 couple of ingredients. See notes at the bottom of the recipe for how to make the original version.

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Lightened Up Chicken Broccoli Braid

A healthy and delicious chicken broccoli braid recipe is easy to make and perfect for any meal. The dish is full of flavors and can be eaten as an appetizer, easy lunch, or delishious dinner.

MAKE AHEAD: Make filling before adding to the bread roll. Seal it in an airtight container and keep it in the refrigerator for 2-3 days. Add the filling to the roll and bake as the recipe says.
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 2-3 minutes on high until done.

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Lightened Up Chicken Broccoli Braid

Chicken and broccoli medley inside braided crescent rolls. Lighter no Mayo version of this Pamperd Chefs favorite recipe
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 204


  • 2 cups cooked chicken, diced, I use ready grilled chicken strips,
  • 1-2 cups broccoli, diced
  • ½ cup red bell pepper, diced
  • 1 minced garlic clove
  • 4 oz. sharp cheddar cheese, shredded, 1 cup
  • ¾ cup plain Greek yogurt
  • 2 tsp. dill
  • ¼ tsp. salt
  • 2 pkgs. refrigerated 90 calorie-reduced fat crescent rolls, 8oz. each
  • 1 egg white, lightly beaten


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


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.


Serving: 1cup | Calories: 204kcal | Carbohydrates: 6g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 301mg | Potassium: 218mg | Sugar: 2g | Calcium: 185mg | Iron: 1mg

The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.

CUISINE :American
broccoli:Chicken:chicken broccoli braid:chicken broccoli casserole
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  1. Kim O'Malley says:

    Awesome dish!! For us we would add some more heat but that’s just personal preference.

  2. 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!

  3. Maria Morais Sarmento says:

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

  4. Sherry Keef says:

    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.

  5. 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!!

    1. 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. :)

  6. Lisa Coomer Queen says:

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

  7. 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.

  8. I totally pinned this! Sounds delicious!

    Thanks for joining the Link Up this week!

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

  10. 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!)

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

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

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

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