Chicken Broccoli Stuffed Bread makes use of convenient refrigerated crescent roll dough to make a delicious meal the whole family will love. It’s almost too pretty to cut into. The savory chicken and vegetable stuffing will remind you a bit of chicken pot pie, and who doesn’t love chicken pot pie? 🙂
Plan ahead to refrigerate the chicken broccoli mixture at least 4 hours or overnight to let the flavors meld. Keep the crescent rolls chilled until you are ready to use them. If you are having trouble visualizing how to create the braided bread, see the photo below to see how simple it is.
Chicken Broccoli Stuffed Bread Recipe
1 cup mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dry mustard
Freshly ground black pepper to taste
2 cups cooked chicken, roughly chopped (about 1/2-inch chop – see Notes)
1 cup defrosted frozen broccoli florets, coarsely chopped, excess water drained (see Notes)
1 cup fine-shredded Cheddar cheese
1/2 cup chopped red bell pepper
1/4 cup diced celery
1/4 cup chopped onion
2 Tablespoons bacon bits, optional (see Notes)
2 cans refrigerated crescent rolls, chilled
Whisk onion powder, garlic powder, thyme, sage, mustard, and pepper into the mayonnaise. Add chicken, broccoli, Cheddar cheese, red bell pepper, celery, onion, and bacon bits. Gently fold to combine. Cover and refrigerate 4 hours or overnight to let flavors meld.
Preheat oven to 350 F. Line a baking sheet with non-stick foil. (The non-stick foil makes it easier to manipulate the dough.)
Unroll 1 can of the crescent roll dough on a flat cookie sheet, without separating the perforations. Unroll the second can and overlap the first rectangle long side by 1/2 inch of the second rectangle. Use a rolling pin or press the seam flat with your fingers. You should have one large rectangle.
Mound the chicken mixture down the center of the rectangle on a diagonal line from one corner to the opposite corner up to 2 inches from the point of the corners. Fold those bare corners up over the filling, leaving the two opposite large sides open.
Use a sharp knife to cut 1 inch strips on a diagonal outward from the filling to the edge of the dough on both sides, making sure you have an equal number of strips on each side. Begin on one end with the flap already folded over. Take one strip from each side, and pull them over the filling, crossing in the middle. Continue until all strips are folded over, trimming any pieces that are too long. It should look braided. Spray the top with oil or brush with egg wash.
Bake for 25 minutes, until golden. Let the bread rest for 10 minutes before cutting to serve.
Yield: 8 to 10 servings
• I recommend rotisserie chicken from the market for best flavor. However, you may use canned.
• Other green vegetables may be substituted for the broccoli, such as sweet peas or chopped green beans.
• If necessary, imitation bacon bits made of soy may be substituted for the bacon.
Strips of dough are crossed over a savory chicken and vegetable filling.
Chicken Broccoli Stuffed Bread Recipe Photo ©2019 Peggy Filippone