Chicken Broccoli Spinach Artichoke Wreath

Chicken Broccoli Spinach Artichoke WreathAs you already know, I used to sell Pampered Chef, and I’m a HUGE fan of their products, their stones, and making wreaths, rings, braids, and twists. If you’re looking for something easy with a wow factor to serve guests when entertaining, whether for football, parties, or get-togethers, this recipe is it! (Not to mention, it’s DANG TASTY and ADDICTING to boot!)

Chicken Broccoli Spinach Artichoke Wreath
Prep time
Cook time
Total time
This remake of the Pampered Chef classic incorporates spinach and artichokes into this delicious dish.
Recipe type: Entree
Serves: 8
  • 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)
  • 2 cups raw spinach
  • 1 cup diced artichokes hearts
  • 1½ cups diced/minced red bell pepper
  • 1 tsp minced garlic (or a couple garlic cloves in the garlic press)
  • ½ cup of mayo
  • ½ cup cream cheese
  • 2 tsps dill seasoning
  • 2 tsps Organic No Salt Seasoning
  • 1 cup shredded cheddar cheese
  • few sprinkles of your favorite hot sauce
  • 1 tsp Himalayan Sea Salt
  1. Preheat your oven to 375 degrees.
  2. Steam your broccoli with a couple teaspoons of water in a sprayed medium sauce pan with a top on it until wilted.
  3. Chop the chicken, broccoli, and artichoke hearts with the food chopper, and mix all your ingredients together in a bowl while popping open your cans of dough.
  4. Arrange the triangles on the large round pizza stone as depicted in the photo below:
  5. 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.
  6. Use the medium scoop (the absolute best size for cookies, meatballs, and ice cream) to scoop the ingredients into the wreath.
  7. Next, braid the triangles over the mixture, overlapping each, while tucking them underneath until all the triangles are folded over.
  8. 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.
  9. Slice and serve with the pizza cutter when somewhat cooled.

Does this not look amazing and huge and awesome?

Chicken Broccoli Spinach Artichoke WreathThis is so filling and chock-full of awesomeness that I can literally taste it through the screen right now. In fact, it’s already on my menu for next week, because I can’t go for too long without having one of these.

What do you think? Would this make a fun recipe for one of your meals or a fantastic dish to share at a get-together?

If you like Pampered Chef recipes, try these:

Pampered Chef Chicken Broccoli Wreath Recipe (my own take on how to make it)

DIY Homemade Uncrustables Sandwiches

Easy Pizza Bread recipe

Princess Doll Cake from The Pampered Chef’s Batter Bowl (and how NOT to do it)