Chicken Bacon Swiss Braid
Indulge in the ultimate comfort food with this Chicken Bacon Swiss Braid—a stunning, golden pastry stuffed with a creamy, savory filling that’s perfect for any occasion. This recipe features tender shredded chicken, crispy bacon, melty Swiss cheese, and a hint of garlic, all wrapped in a beautifully braided crescent roll crust. The addition of softened cream cheese and fresh green onions creates a luscious texture, while a brushing of egg wash adds irresistible shine and crunch. Ready in under an hour, this show-stopping dish is easy to assemble and perfect for a family dinner, potluck, or appetizer platter. Serve it warm and marvel as every slice reveals layers of flavor in this delightful baked masterpiece!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 6 slices Bacon, cooked and crumbled
- 1 cup Swiss cheese, shredded
- 4 ounces Cream cheese, softened
- 2 tablespoons Green onions, chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cans Refrigerated crescent roll dough
- 1 piece Egg, beaten
- 1 tablespoon Parsley, chopped (optional garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine shredded chicken, crumbled bacon, shredded Swiss cheese, softened cream cheese, chopped green onions, garlic powder, salt, and black pepper. Mix until evenly incorporated.
On a lightly floured surface, unroll the refrigerated crescent roll dough from both cans. Arrange the sheets side by side, slightly overlapping, and press the seams together to form one large rectangular sheet.
Using a sharp knife or kitchen scissors, make 1-inch cuts along the long sides of the dough, leaving the center third of the rectangle uncut to hold the filling.
Spoon the chicken-bacon mixture down the center strip of the dough.
Starting at one end, fold the strips of dough from each side over the filling, alternating sides to create a braid pattern.
Brush the beaten egg over the top and sides of the braid for a golden, glossy finish.
Carefully transfer the braid to the prepared baking sheet and bake for 18-22 minutes, or until the dough is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes. Optionally garnish with chopped parsley before slicing and serving.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 8.9 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 207 mg | 16% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 302 mg | 6% | |
*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.
