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I found a better description of how to braid this on allrecipes.com: Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

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Mrs.Habu December 14, 2007

This pampered chef recipe is truly delicious...I actually changed it up a notch and put it onto a bobili pizza crust and it goes just as fast....awesome ingredients that blend well and bring out a marvelous taste you will crave....thanks for posting this one...now i will always have it handy....

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shelleyducharme March 14, 2009

I use sour cream in place of the mayonnaise. I also use frozen baby broccoli florets. I usually skip the almonds and egg wash. Very tasty and easy.

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swissms January 07, 2009

This recipe came from a Pampered Chef party years ago, and it is very delicious as well as appealing to the eye. It goes quick at social gatherings.

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AmyZoe January 01, 2009

This has been a family favorite for years. I have found it is best to use chopped frozen broccoli that I partially cook or even leftover broccoli works great. I also will substitute leftover ham for the chicken and add a tablespoon of deli or Dijon mustard to the mayonnaise. It is a definite must to bake this on a Pampered Chef stone it comes out nice and golden brown every time!

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JPsBarbie December 28, 2008

Just because it was Christmas I made this into a wreath. It turned out beautiful! And it tasted great too. Next time I make this (and I will) I will precook the broccoli a bit. Made for Zaar Alphabet Soup Game.

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Krista Roes December 27, 2008

This is a good idea, with many possibilities for variation. I used more onion and garlic and 12 oz frozen broccoli. I shredded the chx because it was easier and would probably leave it in larger pieces in the future. I stirred in a small amount of fat free cream cheese rather than mayo, and dotted my bread with that and some pepper before adding my filling. I added maybe 1/3 cup cheese on top (before doing the braid part). I did not use the bell pepper, almonds, egg white, dill (but did use oregano, thyme and sage), or mayo. For the bread part, I used one of those "pop" can french bread loaves. You can unroll them to a flat dough and then proceed as in the recipe. The braid part turned out beautifully, and none of my filling leaked. Thanks for the recipe!

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Meredith C-ville September 06, 2008

I found this in a Pampered Chef recipe collection, too (though my recipe is a tad bit different). It's one of our faves and I make it pretty often. I poach and chop 2 chicken breasts, then cook up the broccoli using the same water/pan. (I also use frozen instead of fresh). Also, I omit the bell pepper, almonds, and onion (those weren't in my copy of the recipe), and never use the egg wash. Delicious, every time! :)

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unmistakable1 August 27, 2008

This a great dish for entertaining. I made 4 for my daughters christening and I made them the day before. I left them on the cookies sheets and just reheated in the oven the next day. I was surpised how well they kept.

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TBBrosetree February 03, 2008

This is my favorite potluck dish. I got my copy from the Pampered Chef Seasonal Favorites cookbook. Thank you for posting it! If I can't find the book, now I know where to find it!=)

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Chefdesitrus January 27, 2008
Chicken and Broccoli Braid