Chicken and Broccoli Braid
Elevate your dinner game with this irresistibly flaky Chicken and Broccoli Braid, a crowd-pleasing combination of creamy, cheesy goodness and tender filling wrapped in golden crescent roll dough. Packed with cooked chicken, fresh broccoli florets, sharp cheddar cheese, and a hint of ranch dressing, this dish is as flavorful as it is visually stunning. Braided to perfection, it’s brushed with an egg wash for a glossy, bakery-style finish that will have everyone reaching for seconds. Perfect as a weeknight dinner or a show-stopping appetizer, this easy-to-make recipe is ready in just under 45 minutes and serves six. Whether you’re hosting a family meal or impressing guests, the Chicken and Broccoli Braid strikes the perfect balance between hearty and elegant.
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Recipe Information
Ingredients
- 2 cups Cooked chicken
- 1.5 cups Broccoli florets
- 1 cup Shredded cheddar cheese
- 4 ounces Cream cheese
- 2 tablespoons Ranch dressing
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 package Canned crescent roll dough (seamless sheet preferred)
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the cooked chicken, broccoli florets, shredded cheddar cheese, cream cheese, ranch dressing, garlic powder, salt, and black pepper. Mix until evenly combined.
On a floured surface, roll out the crescent roll dough into a large rectangle. If using regular crescent rolls, press the seams together to form a continuous sheet.
Transfer the dough to the prepared baking sheet.
Using a sharp knife or scissors, make 1-inch diagonal cuts along both long sides of the dough, leaving a 4-inch wide center strip uncut in the middle.
Spread the chicken and broccoli mixture evenly along the center strip of the dough.
Starting at one end, fold the strips of dough over the filling, alternating sides to create a braided appearance. Tuck the ends underneath to seal.
In a small bowl, beat the egg with the water to create an egg wash. Brush the egg wash all over the braided dough to give it a golden, glossy finish when baked.
Bake in the preheated oven for 20-25 minutes, or until the braid is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes before slicing and serving. Enjoy your delightful Chicken and Broccoli Braid!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.9 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
