I used to sell Pampered Chef. I own probably more than half their catalog, as I was quite passionate about it (hence why I began selling it). In fact, the only reason I stopped selling it was because I gave birth and my leave-of-absence hadn’t been put it properly, so I subsequently lost my almost 15K in sales. Sniffle.
I often delve into my Pampered Chef cookbooks and poke around at all the old, favorite recipes I’d make at parties. The Chicken Broccoli Wreath is still a favorite. I, however, like to jazz up the recipe with some of my favorite additions to make it more flavorful.
And while there are three versions you can make with this filling (the ring, the wreath or the braid), I love how stylish the wreath comes out, so I choose to make this one above all the others.
Pampered Chef Chicken Broccoli Wreath Recipe
- 2 cans of refrigerated crescent roll dough (we used Immaculate Baking Co)
- 2 cups of cooked chicken
- 1 cup chopped broccoli (I prefer cooked broccoli over raw, personally)
- ½ cup diced/minced red bell pepper
- 1 tsp minced garlic (or a couple garlic cloves in the garlic press)
- ½ cup of mayo
- 2 tsps dill seasoning
- 2 tsps Mrs Dash table blend (not in original recipe)
- 1 cup shredded cheddar cheese
- few sprinkles of your favorite hot sauce (not in original recipe)
- 1 tsp salt (optional)
- 1 egg white (optional, as topping)
- slivered almonds (optional, as topping)
- Preheat your oven to 375 degrees.
- Chop the chicken and broccoli with the food chopper, and mix all your ingredients while popping open your cans of dough.
- Arrange the triangles on the large round pizza stone as depicted in the photo below:
- You’ll want to use the Baker’s Roller to smoosh the creases together to lay the mixture upon. The triangles in the center will be overlapped and look a little crazy, but that’s alright, though.
- Use the medium scoop (the absolute best size for cookies, meatballs, and ice cream) to scoop the ingredients into the wreath.
- Next, braid the triangles over the mixture, overlapping each, while tucking them underneath until all the triangles are folded over.
- Finish with the egg whites and almonds, if you so desire. I like to leave ‘em off, just because.
- Bake for 25-30 minutes (according to the directions) but I keep watch until the top of the wreath is browning slightly, the crescent roll dough is nice and puffy, and the mixture is bubbly and heated through.
- Slice and serve with the pizza cutter when cooled.
- I chose to add hot sauce and additional seasoning to this to give it a little more oomph. I like oomph, don’t you?
I could not do half of what I do in the kitchen as tasty as I do it without my stoneware. If you’re thinking of purchasing some for yourself, definitely do it. Be sure to look out for stoneware sales, too. You should also consider hosting a party to earn free items for yourself!
What do you think? Do you think this is something you could easily make? If you like Pampered Chef recipes, try these:
Princess Doll Cake from The Pampered Chef’s Batter Bowl (and how NOT to do it)
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