Put a new twist on your favorite broccoli and chicken dish with this Chicken Broccoli Braid with Alfredo Sauce.
Between hockey, school, and other various school activities, our days have been booked solid lately. Add in a holiday, and the weekdays become even more hectic. This past week I’ve been trying to get the house ready for Thanksgiving while packing for two different trips.
Easy family meals to save the day.
We often have a can of biscuits or crescents in our fridge that are used to make a variety of recipes. A can of refrigerated dough is bursting with possibilities. We rarely serve them as is, and often mix them with a number of other ingredients to make an appetizer, breakfast casserole or dinner. One of my favorite go-to recipes, is our Taco Ring recipe which is perfect for entertaining as well as the Garlic Parmesan Pizza Bites. We also enjoy making Crescent braids filled with chicken or ground beef.
Chicken Broccoli Alfredo Braid:
Chicken broccoli Alfredo is a favorite among my kids and relatives, so I thought we should change things up a little bit and give it a try as a crescent braid.
What you’ll need to make this chicken broccoli braid:
How to make a chicken broccoli braid with Alfredo Sauce.
Preheat oven to 375 degrees F.
In a large bowl, toss together the 2 cups of bite sized pieces of cooked chicken breast, 2 cups of steamed broccoli, 1/2 cup Alfredo sauce, and 1 cup of Cheddar cheese.
On a medium baking sheet, unroll the refrigerated crescent roll dough and spread both cans length wise to form a long rectangle. Press the seams together to form single layer Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. Spread the chicken broccoli Alfredo mixture along the center strip. Fold the two ends over.
Fold the side strips over broccoli and chicken mixture, alternating strips from each side.
Brush the braided dough with the egg and sprinkle with rosemary.
Bake 25 minutes, or until golden brown.
Ingredients
- 2 cups broccoli steamed, chopped
- 2 cups cooked chicken diced
- 1 cup shredded Cheddar cheese
- 1/2 cup Alfredo sauce
- 2 8 ounce refrigerated Pillsbury Crescent Rolls
- fresh rosemary
Instructions
- Preheat oven to 375 degrees F
- In a large bowl, toss together chicken, broccoli, Alfredo sauce, and Cheddar cheese.
- On a medium baking sheet, unroll the crescent roll dough and spread both cans length wise to form a long rectangle.
- Press the seams together to form single layer
- Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides.
- Spread the chicken broccoli Alfredo mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
- Brush the braided dough with the egg and sprinkle with rosemary. Bake 25 minutes, or until golden brown.
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