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Chicken and Broccoli Braid

Chicken and Broccoli Braid

This is one of my favorite “quick fix” dinners. It is a great way to turn leftover chicken into a completely new dish, and the veggies are included! This recipe freezes well once it is cooked, which makes a great last-minute dinner. Skip the drive-thru and have a family dinner!


  • 2 pkg. crescent roll dough (regular size)
  • 3 cups cooked chicken, cubed or cut into bite-sized pieces
  • 3 cups chopped broccoli
  • 6 oz. sharp cheddar cheese, shredded
  • ¼ cup mayonnaise
  • ¼ tsp. dried oregano
  • ½ tsp. granular garlic
  • 1 egg, slightly beaten


  1. Preheat oven to 375 degrees.
  2. On a baking stone, lay out the crescent roll dough in rectangles, pinching the seams closed so that the dough will not come apart.
  3. In a large bowl, combine chicken, broccoli, cheese, mayonnaise, oregano and garlic until well blended.
  4. Pour the filling over the center of the dough.
  5. With a paring knife, cut the dough on either side of the filling into strips (about 1 inch wide).
  6. Lay these strips over the filling, alternating sides so that the top has a “braided” appearance.
  7. Brush dough with egg.
  8. Bake for about 25 minutes, or until the crust is nicely browned.
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