Easy Cheesy Chicken Broccoli Braid Recipe

by Friend Recipes

Chicken and Broccoli Half Moons is an easy dinner recipe that looks like you spent hours in the kitchen. The crescent rolls from the store are filled with cream, cheese, chicken, and broccoli filling and baked until golden brown. The chicken and broccoli filling is so creamy and cheesy! You really cannot go wrong with cream cheese and grated cheese. The bread dough is wrapped around the cheesy chicken and broccoli filling to make it look like a complicated braid, but it is actually easy! Super simple and delicious! It is popular in our house and the children love it.

THE MOST EFFECTIVE WAY TO MAKE A CHICKEN AND BROCCOLI BRAID

Try not to be intimidated by the extravagant appearance of this dish! With a modest amount of basic fasteners, it meets quickly and efficiently.

Mix the chicken filling.

Unroll the leaves of the sickle mixture. Place their long sides together on a large baking sheet lined with parchment paper to form a 15-by-12-inch square. Press the edges together to seal.

Spread the chicken mixture lengthwise in a strip along the center of the dough.

Make cuts 1 ½ inch apart on the long sides of the dough to the inner ½ inch of the filling. I like to use kitchen shears for this step.

Lift the crescent dough net over the chicken mixture so they meet in the middle, twisting each strip once. Then again, drag the strips over the filling from one side to the other.

Fold the short surfaces and press to seal.

Brush the dough with a beaten egg. Sprinkle with sesame seeds.

Bake in a 375°F oven for 25-28 minutes until the carcass is dark brown.

Cut crosswise into slices and serve.

WHAT TO SERVE WITH CHEESY CHICKEN AND BROCCOLI BRAIDS?

Pair the chicken crescent roll with a side of potato chips for crunch, a simple salad dressed in a creamy buttermilk dressing, a wedge salad, or a Caesar salad. It also goes great with coleslaw, fennel apple salad, three-bean salad, or fresh fruit. You might like to offer a bread basket with cookies, corn muffins, blueberry muffins, pumpkin bread, or strawberry bread on the side.

HOW TO STORE CHEESY CHICKEN AND BROCCOLI BRAID?

It actually makes a great meal ahead. Once the bread is kneaded, freeze it for a few hours to harden. Then wrap it in plastic wrap and foil again. Label and store in the freezer for 1-2 months. Defrosting – remove the plastic wrap and loosely fit the aluminum foil. Let it sit in the fridge overnight. About 30-60 minutes before baking, remove the foil. (You can use it to line a baking sheet for easy cleanup.) Place the braid in the pan and let it come to room temperature. Bake at 350 degrees for 25-30 minutes.

Leftovers can be wrapped in plastic wrap and STORED in the refrigerator for 2-3 days or rewrapped in aluminum foil and FREEZED for 1-2 months. HEAT in a toaster oven or microwave. You can use the oven for larger portions.

Easy Cheesy Chicken Broccoli Braid Recipe

Recipe by Alexandra Jo
Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • 1 bag (12 oz) frozen chopped broccoli

  • 1 1/2 cups chopped cooked chicken (1/2-inch pieces)

  • 2 cups finely shredded Monterey Jack cheese (8 oz)

  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

  • 1 tablespoon butter, melted

  • 1 tablespoon grated Parmesan cheese

Directions

  • Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Microwave frozen broccoli as directed on bag. In medium bowl, mix broccoli, chicken and cheese.
  • Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
  • Spoon chicken-broccoli mixture on the half of each rectangle closest to center of ring.
  • Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little)
  • Gently separate dough perforations on top until filling peeks through. Brush dough tops with melted butter, and sprinkle with Parmesan cheese. Bake 25 to 35 minutes or until top is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Nutrition

  • 380 Calories, 22g Total Fat, 19g Protein, 26g Total Carbohydrate, 7g Sugars

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