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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.
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....
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.
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.
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!
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.
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!
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! :)
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.
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!=)