BROCCOLI & CHICKEN BRAIDED BREAD

January 8, 2013
Rachel Schultz

 

BROCCOLI & CHICKEN BRAIDED BREAD from Rachel Schultz-4

BROCCOLI & CHICKEN BRAIDED BREAD
Serves 2-3

3 chicken breasts, cooked and cubed
1 cup broccoli florets
1/4 cup onion, diced
1 bell pepper, chopped
1 garlic clove, minced
1 cup cheddar cheese, shredded
16 ounces crescent rolls (2 tubes)
Salt & pepper

Preheat oven to 375 degrees. Combine chicken in a large bowl with broccoli, onion, garlic, cheddar cheese, bell pepper, 1/4 cup olive oil, and salt & pepper. Open crescent rolls and arrange in a large rectangle on a lined baking sheet. Press dough to remove perforations. Slice 1 inch strands into each side of the dough, leaving an unsliced portion in the middle.

Arrange chicken filling in center area of dough. Bring alternating strands of dough to the center around filling, pressing lightly to seal. Bake for 25-28 minutes or until golden brown.

5.0 from 1 reviews
BROCCOLI & CHICKEN BRAIDED BREAD
 
Author:
Serves: 2-3
Ingredients
  • 3 chicken breasts, cooked and cubed
  • 1 cup broccoli florets
  • ¼ cup onion, diced
  • 1 bell pepper, chopped
  • 1 garlic clove, minced
  • 1 cup cheddar cheese, shredded
  • 16 ounces crescent rolls (2 tubes)
  • Salt & pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine chicken in a large bowl with broccoli, onion, garlic, cheddar cheese, bell pepper, ¼ cup olive oil, and salt & pepper.
  3. Open crescent rolls and arrange in a large rectangle on a lined baking sheet. Press dough to remove perforations.
  4. Slice 1 inch strands into each side of the dough, leaving an unsliced portion in the middle.
  5. Arrange chicken filling in center area of dough. Bring alternating strands of dough to the center around filling, pressing lightly to seal.
  6. Bake for 25-28 minutes or until golden brown.

Adapted from All Recipes.

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Comments

  • Melissa

    This recipe is delicious and very simple to put together. Our only issue has been getting the inside of the dough to cook :( We get our outside layer a beautiful golden brown, but every time we seem to have a layer of uncooked dough inside… any tips? We are going to try tin foil.

  • Rachael this looks pretty darn good to me, will try it out this weekend and maybe add some kick to it with red pepper flakes. Thanks!

  • Amanda

    Do you cook the veggies first or put them in raw? Looks great excited to try

    • Rachel Schultz

      Nope! Enjoy :)

  • […] Recipe: Broccoli and Chicken Braided Bread […]

  • Eveline

    You could use ham instead of chicken.

    • Rachel Schultz

      Nice idea!

  • Eveline

    You could also use ham instead of chicken.

  • Jay

    Do you think I could double this recipe and make a second braid and leave the second in the fridge for a day? I’d love to make it for a dinner swap with a friend…
    Looks great by the way!

    • Rachel Schultz

      Absolutely! Thanks.

  • La

    Can you make two and freeze one for a quick dinner later on?

    • Rachel Schultz

      Yes!

      • LG

        How would you go about reheating for later? Would I still cook it as normal, let defrost overnight, and then reheat it in the microwave? Or is it possible to prep it all and freeze it, then cook it normally after it has completely thawed? Would that be safe and would it come out just as good as cooking it right away?

  • Katherine

    Instead of using the oil or mayo, I used about 3 tablespoons of heavy cream. It turned out soooooooo good.

    • Rachel Schultz

      Great idea! Thanks for sharing.

  • Maygen Loveland

    did you forget to put bell peppers on the recipe? (:

    • Rachel Schultz

      Great catch!

  • Kala

    Looks YUMMY! Can you use frozen broccoli & do u cook the broccoli before?

    • Rachel Schultz

      I recommend fresh, but frozen would work.

  • Carole

    Can someone tell me what ‘crescent rolls’ are please?

    • Rachel Schultz

      Yes, this refers to refrigerated crescent roll dough. It’s found in the refrigerated dough section, along with cookie dough and biscuits.

  • Victoria

    That is absolutely beautiful! Thanks for the recipe. God bless you:)

    • Rachel Schultz

      Thank you! It’s just as yummy as it is pretty.

  • Courtney

    I always make it with 1/4 mayonnaise instead of olive oil and it makes the filling turn creamy… just an idea! Yours is gorgeous with the egg wash on top…

    • Rachel Schultz

      Thanks. Good idea for mayo lovers.

  • Deb

    Love this recipe. Made it last night for my family of four and it disappeared. The kids were not so fond of peppers and onion so I may try to substitute something else next time. Thanks for helping me make a fast, ready to pop in the oven meal for my family. I love your blog and recipes. So glad I found you.

    • Rachel Schultz

      Thanks so much, Deb!

  • Kelly

    OMG, that looks amazing, I am definitely going to try this. Thanks for the idea

    • Rachel Schultz

      You’re welcome! I bet you’ll love it.

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