Four slices of chicken broccoli braid on a blue plate on top of a rattan charger

This Chicken Broccoli Braid is one of my favorite lunches. It pairs great with soup or potato salad. After cooking up some diced chicken, simply mix with a few ingredients and assemble with crescent rolls.

This Chicken Broccoli Braid is seriously one of the prettiest foods to make – perfect for a get-together!

A fullly assembled and baked chicken broccoli braid on a round baking stone

I love get-togethers at home. Meeting up with friends or having a family gathering doesn’t have to mean going out or ordering take-out. This is the perfect pot-luck appetizer, or add some soup as a side and another variation of sandwich and this is the perfect meal for your family and friends.

This is a great way to use up leftover broccoli and peppers.

Are you victim of buying fresh produce, then don’t use it? Perhaps you needed broccoli for one recipe and you still have a ton left over. Whatever the case, this Chicken Broccoli Braid is a seriously yummy way to use up some of the leftover produce in the frig.

Cook the chicken, mix everything in, assemble and bake.

A close up of baked chicken broccoli braid on a baking stone

Just a few simple steps….

step 1:

Thaw and chop up two boneless skinless chicken breasts, equalling about two cups of chopped chicken. (Tip: Chicken is easier to cut up if it is still slightly frozen in the middle.) Add to a skillet and cook several minutes until looked through.

A stove top with a skillet pan and a wooden spoon, cooking chopped chicken

step 2:

While cooking up the chicken, chop up the one cup of broccoli and 1/2 cup red pepper and put in a medium mixing bowl.

A wooden cutting board with prepared ingrdients of chopped broccoli, red pepper, mayo, shreeded cheedar cheese, and dill

Add one clove crushed garlic, 4 ounces of shredded cheddar cheese, 1/2 cup mayo, 2 tsp. dill and 1/4 tsp salt to your mixing bowl.

A white mixing bowl on a gray table runner of chopped ingredients with a wooden spatula ready to be mixed

step 3:

Add cooked chicken and mix all ingredients together.

A white mixing bowl of mixed ingredients ready to be put into crescent rolls

step 4:

Spread crescent roll triangles onto baking sheet sprayed with non-stick spray or a baking stone. The triangles should be in a “sun” shape, with the wide ends overlapping in the center and the pointed tips facing the edges of your pan.

A round baking stone on a gray table runner shaped like a sun to make chicken broccoli braid

step 5:

Put filling in a circle on the wide portion of the dough.

A baking stone on a pretty table with broccoli mix on inside of crescent roll ring, ready to be assembled into a braid

STEP 6:

Twist the pointed ends of the dough triangles up over the mix to form a circular braid or wreath shape.

A baking stone with a completely assembled crescent roll ring filled with brcocoli braid mixture

STEP 7:

Brush top with egg white and sprinkle on the slivered almonds.

An assembled chicken broccoli braid being basted with a basting brush with egg whites

step 8:

Bake time: 9-11 minutes for baking sheet; 15-17 minutes for baking stone, or until crescent rolls are golden brown and easy to lift off your baking pan.

A baking stone of a baked broccoli braid covered in sliced almonds

Need a good soup to go with it?

A bowl of chicken soup topped with round mini tortilla chips. sour cream and cheese with a green paisley napkin on a pretty table

Chicken Tortilla Soup

There’s so little prep for this soup – just chopping and tossing in one pot. It’s super healthy, too!

A wooden cutting board with a bowl of broccoli cheddar soup with a green paisley napkin with some fresh chopped broccoli on the side

Homemade Broccoli Cheddar Soup

This soup is so easy, and so delicious! Made in one pot!

Make sure to save this recipe for later!

A pin image of sliced broccoli braid on a blue plate and a close up of assembled broccoli braid on a baking stone

Here’s the printable recipe….

Print Pin

Chicken Broccoli Braid

This is a different way to use chicken and broccoli that is almost too pretty to eat. Combined with red peppers, mayo, cheese and dill and wrapped in crescent rolls, this is as pretty as it is delicious.

Course Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine American

Keyword Almonds, Broccoli, Chicken, Crescent rolls, Dill

Prep Time 20

Total Time 35

Servings 8

Cost $2/serving

Ingredients

2 cups chicken breasts chopped and cooked
1 cup broccoli chopped
1/2 cup red bell pepper chopped
1 clove garlic pressed
4 oz sharp cheddar cheese shredded
1/2 cup mayo
2 tsp dill spice
1/4 tsp salt
2 8-oz pkgs crescent rolls
1 egg white
1/4 cup slivered almonds

Instructions

Thaw and chop up two boneless skinless chicken breasts, equalling about two cups of chopped chicken. (Tip: Chicken is easier to cut up if it is still slightly frozen in the middle.) Add to a skillet and cook several minutes until looked through.
While cooking up the chicken, chop up the one cup of broccoli and 1/2 cup red pepper and put in a medium mixing bowl.
Add one clove crushed garlic, 4 ounces of shredded cheddar cheese, 1/2 cup mayo, 2 tsp. dill and 1/4 tsp salt to your mixing bowl.
Add cooked chicken and mix all ingredients together.
Spread crescent roll triangles onto baking sheet sprayed with non-stick spray or a baking stone. The triangles should be in a "sun" shape, with the wide ends overlapping in the center and the pointed tips facing the edges of your pan.
Put filling in a circle on the wide portion of the dough.
Twist the pointed ends of the dough triangles up over the mix to form a circular braid or wreath shape.
Brush top with egg white and sprinkle on the slivered almonds.
Bake time: 9-11 minutes for baking sheet; 15-17 minutes for baking stone, or until crescent rolls are golden brown and easy to lift off your baking pan.