This Chicken and Broccoli Braid is a show-stopping dish that’s as delicious as it is beautiful. Perfect for weeknight dinners or special occasions, this dish combines tender chicken, crisp broccoli, and a creamy, cheesy filling, all wrapped in flaky crescent dough. The braid pattern not only makes it visually appealing but also ensures the perfect ratio of filling to crust in every bite. It’s easy to prepare and sure to impress guests or delight your family with its comforting flavors.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 ½ cups broccoli florets, steamed and chopped
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 (8-ounce) cans refrigerated crescent roll dough
- 1 egg, beaten
- 1 tablespoon sesame seeds (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Filling: In a large mixing bowl, combine the chicken, broccoli, cheddar cheese, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
- Arrange the Dough: Roll out the crescent roll dough onto the prepared baking sheet, pressing the seams together to form a large rectangle.
- Fill and Braid: Spread the chicken and broccoli mixture down the center of the dough, leaving about 3 inches on each side. Using a sharp knife, cut 1-inch strips along both sides of the filling. Fold the strips over the filling, alternating sides to create a braid pattern.
- Add Finishing Touches: Brush the braid with the beaten egg for a golden finish. Sprinkle sesame seeds on top if desired.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
- Cool and Serve: Allow the braid to cool slightly before slicing and serving. Enjoy your warm, flaky, and flavorful Chicken and Broccoli Braid!
Tips:
- For added flavor, mix in some diced red bell peppers or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
