This recipe looks and tastes like a fancy dinner, but without all the effort. I stuffed mine with cooked chicken, cheese, broccoli and chopped red peppers, but you could also use leftovers or any other ingredients that you like! Once it’s cooked, slice it up into individual portions for dinner or for an easy on-the-go meal or lunch. This chicken and broccoli braid is definitely going to be your new favorite weeknight dinner!
- 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
Preheat oven to 375 degrees.
Combine chicken in a large bowl with broccoli, onion, garlic, cheddar cheese, bell pepper, ¼ 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.
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