Preheat oven to 275°F.

In a large bowl, mix together cooked chicken, red bell pepper, garlic, dill weed, mayonnaise, broccoli, cheddar cheese, and salt until well combined.

Unroll one package of refrigerated crescent rolls on a cookie sheet. Do not separate the triangles.

Roll the dough to its full size, forming a rectangle.

Split the dough along both long sides, creating strips that are 3 inches long and approximately 1 1/2 inches apart.

Spread the chicken and broccoli mixture evenly down the center of the dough rectangle.

Fold the left strips of dough across the mixture, alternating sides, to meet in the center, creating a braided effect.

Twist the strips slightly before folding them over to enhance the braid.

Fold the ends of the braid down to seal in the filling.

Bake in the preheated oven until the braid is golden brown.

Repeat the process with the second package of crescent rolls and the remaining filling to create a second braid.

Let cool slightly before slicing and serving.