Chicken Crescent Braid Recipes

CHICKEN AND BROCCOLI BRAID

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
• Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

CHICKEN POT PIE CRESCENT BRAID

Steps:

• Preheat your oven to 375 degrees.
• In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
• Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
• Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
• Pinch the ends of the dough to keep the filling inside while it bakes.
• Bake for 20 to 25 minutes so that the top is nice and golden brown.
• Let stand about 10 minutes before cutting in to it.

CHICKEN CRESCENT BRAID

Steps:

• Cook potatoes in a microwave on high heat until soft, about 15 minutes.
• Place carrots and green beans into a medium saucepan of boiling water, and cook to soften, about 5 minutes.
• In a large skillet, heat oil over medium heat. Dip chicken strips into beaten egg, coat in bread crumbs, and cook in hot oil until golden brown on both sides. Remove to paper towels to cool. Then cut chicken strips into cubes.
• Cut softened potatoes into cubes. Place potato cubes, carrots, green beans, and chicken cubes into a large bowl. Gently stir in sour cream and mustard; season with adobo, and salt and pepper to taste.
• Lightly sprinkle a baking sheet with flour. Unroll crescent roll dough from one can onto a baking sheet; pinch the perforations together to form a single sheet of dough. Repeat with the remaining roll; lay it out beside the first sheet of dough and pinch to connect the two together. The dough should now be about 12 inches long and 7 inches wide. Roll out the dough until it is about 20 inches long and 12 inches wide.
• Preheat oven to 350 degrees F (175 degrees C). Spoon the filling directly down the center of the dough, leaving 1-inch margins at the top and bottom and 3-inch margins at the sides. With scissors, cut 1-inch strips from the margins of the two long sides (6 strips in all). At the top and bottom, fold the dough in about 1 inch. Then take one strip and lay it across the filling from corner to corner. Pinch to seal. Lay across another strip from the opposite corners. Repeat until all of the strips are braided across the dough. Brush the top with egg wash.
• Bake in a preheated oven until golden brown, about 20 minutes.

CHEESY CHICKEN AND BROCCOLI BRAID RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell's® Cream of Chicken Soup. Mix well.
• Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
• Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling.
• Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
• Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
• Use the parchment to carefully transfer the braid onto a baking sheet.
• In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
• Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown.
• Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
• Enjoy!

CHICKEN & CHEDDAR MUMMY BRAID

Steps:

• Preheat oven to 375°. For mummy eyes, cut two 1-in. circles and two 1/4-in. circles from pepper; chop remaining pepper for filling. Cut garlic crosswise into slices. Reserve 2 center slices for eyes; mince remaining garlic for filling., Place chopped pepper and minced garlic in a bowl. Stir in chicken, cheese, peas, mayonnaise and seasonings., Unroll both tubes of crescent dough onto a lightly floured 15x12-in. sheet of parchment. Press dough into a 15x12-in. rectangle, pressing perforations to seal. Spoon filling lengthwise down center third of rectangle., On each long side, cut 8 strips, about 3-1/2 in. into the center. Fold a strip from each side over filling, twisting each strip once. Repeat with remaining strips, leaving an opening toward an end for mummy's face. Transfer to a 15x10x1-in. pan., For eyes, alternately stack pepper and garlic pieces and place in opening. Brush egg white over dough. Bake until golden brown and filling is heated through, 25-28 minutes.

BROCCOLI CHICKEN BRAID

Steps:

• In a large bowl, combine the first eight ingredients. Stir in mayonnaise. Unroll both tubes of crescent roll dough into one long rectangle. Place on an ungreased baking sheet. Roll into a 15x12-in. rectangle, sealing seams and perforations. Spoon chicken mixture down center third of dough., On each long side, cut eight strips about 3-1/2 in. into the center. bring one strip from each side over filling and pinch ends to seal; repeat. Brush with egg white. Sprinkle with almonds. Bake at 375° for 15-20 minutes or until filling is heated through and top is golden brown.

CHICKEN AND BROCCOLI BRAID

Steps:

• Mix the cut up chicken, broccoli, cheese, mayonnaise, salt, and pepper together.
• Unroll rolls; lay crosswise across a baking sheet.
• Press seams together.
• Put mixture down the center.
• Cut both side edges 1 1/2" apart and 3" deep.
• Twist each and secure across the middle of the filling; this becomes the braid.
• Tuck ends under.
• Bake 375 degrees for 20-25 minutes.