Every bridal shower, potluck, or picnic once had something in common. They featured that beautiful golden braid. It was fresh from the oven and filled with something savory. This Pampered Chef® classic wasn’t just a recipe, it was a staple.
It reminds me of weekends with friends and family. We would pass plates on porches or wrap slices in foil for car rides and church luncheons. Hot or cold, it always hit the spot. Easy to make, even easier to share and somehow it just made any gathering feel a little more special.
This recipe was our go-to lunch. Life was busy, but we still wanted to serve something that felt made with love. Maybe that’s why it stuck around all these years. Because sometimes, the simple things really are the best.
Ingredients:
- 1 cup chopped broccoli florets
- 2 cups cooked chicken, chopped
- ½ cup diced red bell pepper (optional)
- ½ cup sharp cheddar cheese
- ¼ cup mayonnaise
- 2 teaspoons dried dill weed
- 1 garlic clove, pressed
- ¼ teaspoon salt
- 1 package refrigerated crescent dough
- 1 egg white, lightly beaten
Directions:
Preheat your oven to 375°F and prepare a large baking sheet (or pizza stone).
In a large bowl, combine the broccoli, chicken, bell pepper, cheddar cheese, mayonnaise, dill, garlic, and salt. Mix well.
Unroll the crescent roll dough but do not separate the triangles. Arrange the dough so the long sides run along the length of your baking sheet or stone.
Spoon the chicken mixture evenly down the middle. On each long side, cut 1½-inch wide strips into the dough about 3 inches long up to the filling.
To braid, take one strip from each side, twist once, and fold across the filling, gently pressing the ends together. Continue alternating strips to create a braid. Tuck the ends under to seal.
Brush the top of the braid with the beaten egg white.
Bake for 20 minutes or until the braid is golden brown and cooked through. Let cool slightly before slicing.
The Prayer Porch 