Holiday Yummies #MFRWAuthors #45

Last year, I shared the first delicious Pampered Chef recipe that I ever tried; this year, it’s the second one.  Again, I’ve modified this over the years, to accommodate my son’s Keto diet.

Chicken Broccoli Braid

  • 1 cup (250 mL) chopped broccoli florets (I use the frozen chopped broccoli, thawed and drained)
  • 2 cups (500 mL) chopped cooked chicken breasts (I use canned chicken)
  • 1/2 cup (125 mL) diced red bell pepper (I leave these out)
  • 1 cup (250 mL) shredded sharp cheddar cheese (I use Co-Jack)
  • 1/2 cup (125 mL) mayonnaise (I use Miracle Whip)
  • 2 tsp (10 mL) All-Purpose Dill Mix
  • 1   garlic clove, pressed
  • 1/4 tsp (1 mL) salt
  • 2 pkg (8 oz or 235 g each) refrigerated crescent dough
  • 1   egg white, lightly beaten
  • 2 tbsp (30 mL) slivered almonds (optional-I skip these)


  1. Preheat the oven to 375°F(190°C). Chop the chicken and broccoli using a Food Chopper, and place the mixture in a Classic Batter Bowl. Chop the bell pepper using a Utility Knife, and add to the Batter Bowl. Press garlic over the vegetable mixture using a Garlic Press.
  2. Shred the cheese using a Rotary Grater, and add it to the vegetable mixture; mix gently. Add mayonnaise, Dill Mix, and salt and then mix well using a Mix ‘N Scraper®.
  3. Unroll 1 package of crescent dough; do not separate. Arrange the longest sides of the dough across the width of a Rectangle Stone. Repeat with the remaining package of dough. Using a Baker’s Roller®, roll the dough to seal the perforations. On the longest sides of the Baking Stone, cut dough into strips 1½” wide and 3″ deep using a Paring Knife. (There will be 6 inches in the center for the filling.)
  4. Spread the filling evenly over the middle of the dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
  5. Brush the egg white over the dough using a Chef’s Silicone Basting Brush. Sprinkle the braid with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using a Slice ‘N Serve  As was the case with the Bacon Tomato Cups, I spread the filling into a large baking dish, then we could spread it on crackers or Hawaiian Rolls.

What’s YOUR favorite Holiday recipe?

To find out more, go here.

I’m up in Indianapolis at the Christmas Gift and Hobby Show, every afternoon from 3-close.  Stay warm; our temps have varied from 50s on Wed to 19 degrees tonight (Thurs).  Have a great weekend!

4 responses to “Holiday Yummies #MFRWAuthors #45

  1. My older son made something like that once using mixed frozen peas, carrots, and corn. It was filling, but the crescent rolls were a bit too doughy.

  2. I love this braid. My first pampered chef dish was the taco ring and we make it often. Our favorite Holiday dish is Green bean casserole cups, strawberry fluff and homemade cranberry orange relsih

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