Chicken and Broccoli Braid Recipe

This dish is always a hit with my husband! I have cooked it multiple times, experimenting with different vegetables each time. I prefer to add extra cheese and a bit less mayo to keep it moist. I also reduce the amount of dill and sprinkle some basil on top before baking. I recommend steaming the broccoli until it's "crisp-tender" and lightly sautéing the onion and garlic to prevent them from being too overpowering. Overall, this recipe is versatile, easy to make, and always turns out fantastic!

I made a few adjustments to the recipe - I used only half of the mayo and added 1 1/2 cups of cheese. I also doubled the amount of garlic for extra flavor. Instead of shaping the braid directly on the baking sheet, I did it on parchment paper for easy transferring and cleanup. Additionally, I decided to make two smaller braids to speed up the cooking process. To do this, I lined up four crescent roll rectangles with their long edges touching from each package. I waited for the crust to turn a nice golden brown before covering it with foil to prevent further browning. After that, I returned the braid to the oven and continued cooking until the center reached 140 degrees Fahrenheit.

This dish has an overwhelming amount of dill for our liking. Occasionally, I substitute it with basil. I prefer to sauté my veggies before adding them in because otherwise they turn out too crunchy. Cooking it evenly has been a challenge, so I've adapted by arranging two triangles into a square shape, folding all four corners up and twisting to create individual pockets. Despite these adjustments, we truly enjoy the flavorful filling and prepare this dish frequently.

I followed the recipe almost exactly, but with a few tweaks: I sautéed the onion and bell pepper in olive oil before adding them to the mixture, boiled the broccoli until soft, cut the dough strips after placing the filling down the center, and toasted the almonds before adding them in. When I don't have almonds, I substitute with walnuts, which turn out just as delicious. I opt for a whole egg for the wash and use parchment paper while baking to prevent burning and sticking. This adjustment has fixed the issue of the braid burning and sticking to the pan, resulting in a perfectly cooked dish. It's a quick and tasty recipe that my family truly enjoys.

I absolutely adore this recipe and it has now become a regular part of my dinner menu. Even my 13-year-old daughter is a big fan of it. I've made a few tweaks based on my personal preferences. I skip the almonds and instead, I add peas and around 1/2 cup of cream of chicken soup, which really enhances the flavor. I also sprinkle some freshly ground black pepper for an extra kick. A new technique I experimented with tonight was to lightly cook the broccoli for about 5 minutes before adding it to the mix, to soften it up a bit. The result was absolutely delicious! This dish is definitely here to stay in our household and makes for fantastic leftover lunches as well.

I have made this recipe three times while writing this review. Brushing the dough with egg white is essential, otherwise, you will end up with a crumbly, almost burnt finish; the egg white truly provides that crispy golden layer you desire. We especially enjoy the honey wheat croissant rolls. The addition of almond slivers was ideal for adding texture. Rotisserie chicken is far superior to using canned chicken. Prepping the filling ahead of time and letting it sit overnight allows the flavors to meld together, resulting in a better outcome. I will be making this recipe again tomorrow!

This recipe is a fantastic way to make use of leftover chicken pieces. I opted for frozen tri-blend peppers and broccoli to save time on prep. After thawing them under cold running water in a colander, I let them drain while I chopped the chicken. If you're short on time, lightly pat them dry. I skipped the almonds due to an allergy, but it didn't affect the overall flavor at all. To avoid a bitter taste, I recommend using red onion or shallots. If using yellow onion, soak it in cold water to mellow the flavor. My family absolutely loved this dish, and it has earned a permanent spot in my recipe collection!

Consistently tasty. Instead of using egg white, I prefer brushing milk on the surface. I dislike discarding the yolk. The final result is simply gorgeous.

I use this recipe frequently for its simplicity and quick cooking time.

Wow, I really enjoyed this recipe. It was absolutely delicious.

I really enjoyed the taste of this dish. Next time, I plan to use fresh dill for an even better flavor. I found it unnecessary to use 2 8oz packages of crescent rolls, as one was definitely enough for the recipe.

Absolutely fantastic every single time. My family adores it!

Absolutely scrumptious and a breeze to prepare!

This dish was a departure from our usual fare. I opted to increase the garlic threefold and incorporated leftover BBQ chicken from the grill. While we did enjoy it, the overall consensus is that it's unlikely to become a regular in our rotation.