Looking for a good recipe for entertaining? Try this Chicken Broccoli Spinach Artichoke Wreath modeled after Pampered Chef’s chicken broccoli wreath recipe. This new twist is CRAZY good, friends!
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Chicken Broccoli Spinach Artichoke Wreath
As 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!)
How to Make the Chicken Broccoli Spinach Artichoke Wreath
To make this wreath recipe, you will need the following ingredients:
- Refrigerated crescent roll dough
- Cooked chicken
- Chopped broccoli I prefer cooked broccoli over raw, personally
- Raw spinach
- Diced artichokes hearts
- Diced/minced red bell pepper
- Minced garlic or a couple garlic cloves in the garlic press
- Mayo
- Cream cheese
- Dill seasoning
- Organic No Salt Seasoning
- Shredded cheddar cheese
- Your favorite hot sauce
- Himalayan Sea Salt
Preheat your oven to 375 degrees. Steam your broccoli with a couple teaspoons of water in a sprayed medium sauce pan with a top on it until wilted. Cook then chop the chicken, broccoli, and artichoke hearts with the food chopper (or your blender) and mix all your ingredients together in a bowl while popping open your cans of dough.
Arrange the triangles on the large round pizza stone angled outward.
You’ll want to use the Baker’s Roller to smoosh the creases together to lay the mixture upon so it’s joined together.
Here’s what it looks like when it’s flattened.
Use the medium scoop (the absolute best size for cookies, meatballs, and ice cream) to scoop the ingredients into the wreath where you smooshed the parts into one.
Next, top with red pepper. It looks SO beautiful already, doesn’t it?
Now, from here, you braid the triangles over the mixture, overlapping each triangle over the chicken mixture while tucking them underneath until all the triangles are folded over and braided.
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 somewhat cooled.
Does this not look amazing and so so awesome? You can make it on a rectangular baking stone, too.
This 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 out:
- Chicken Bacon Ranch Cheddar Wreath Recipe
- 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)
If you love this Chicken Broccoli Spinach Artichoke Wreath recipe as much as we do, please leave me a 5-star review below and help me share this recipe on Facebook and Pinterest! If you do make the recipe, I hope you’ll share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback! 🙂
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Chicken Broccoli Spinach Artichoke Wreath
Ingredients
- 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
Instructions
- Preheat your oven to 375 degrees.
- Steam your broccoli with a couple teaspoons of water in a sprayed medium sauce pan with a top on it until wilted.
- 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.
- 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.
- 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 somewhat cooled.
