Chicken Crescent Braid

Chicken Crescent Braid

11 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    25 m
  • Ready In

    1 h 25 m
RAIYAH
Recipe by  RAIYAH

“This is a beautiful stuffed crescent braid! The filling tastes great and the presentation is beautiful. This is great for family gatherings and/or feasts of any kind. But, of course, can be made for a normal four family meal. For seasoning, I like adobo and non-coloring sazon goya.”

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Ingredients

Adjust Servings

Original recipe yields 1 braided loaf

Directions

  1. Cook potatoes in a microwave on high heat until soft, about 15 minutes.
  2. Place carrots and green beans into a medium saucepan of boiling water, and cook to soften, about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake in a preheated oven until golden brown, about 20 minutes.

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Reviews (11)

Rate This Recipe
brittany5863
10

brittany5863

this was soooo good!!! i love crescent rolls and the chicken and veggies were good...things i did...i didnt use whatever that seasoning was and i had a problem with the chicken it too a little longer than expected to cook...i used three crescent roll and had just enough to make and braid the top and def needed to cook longer than 20 mins to cook the bread..more like 35-40 mins to be on the safe side...other than this it was sooooo amazing i loved it def making again!

LOVEBREEZY
7

LOVEBREEZY

Beautiful presentation. My braiding skills were not the greatest with this but the dough was very forgiving and looked very nice after baking. I did divide this into 2 loafs which make it easier to handle. Subbed broccoli for the green beans (yuck) but that does not affect my rating. Cut way back on sour cream as I wanted to use mozzarella and cheddar. Microwaved potatoes, carrots and broccoli to save a step and on dish washing. Will make again, but with my adjustments.

Sciamhach
5

Sciamhach

This took me about 15 min to cook the chicken and get everything mixed, then another 11 minutes to bake--26 minutes to make a delicious, cheap and filling meal. The only thing I changed was the seasonings. I favor onion powder, garlic powder and pepper.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 38.9 g
  • 13%
  • Protein
  • 12.6 g
  • 25%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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Chicken and Broccoli Braid

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Crescent Roll Leftover Chicken