© 2020 Pampered Chef used under license. All Rights Reserved.

© 2020 Pampered Chef used under license. All Rights Reserved.

It's best to keep crescent roll dough refrigerated until ready to use. Once the dough is warm, it becomes soft and sometimes sticky, making it difficult to work with.

Cook and chop 3 boneless, skinless chicken breast halves to get 2 cups (500 mL) of chopped cooked chicken.

Brush the egg white over the dough. Sprinkle the braid with almonds. Bake until deep golden brown, about 25-28 minutes.

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.

Add the cheese and mix gently. Add the mayonnaise, dill, and salt and mix well.

Preheat the oven to 375°F (190°C). Add the chicken, broccoli, bell pepper, and garlic in a large bowl.

Year after year, this is the most-searched-for recipe on our site! This impressive braid is filled with chicken, crisp vegetables, and cheese.

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