Say hello to this super delicious chicken broccoli braid! It looks really fancy, but actually it’s simple. This dish can be made in less than an hour and doesn’t cost much to prepare. The main ingredients are puff pastry, chicken, broccoli, bell pepper, corn and cheese.
This braid can be made with refrigerated crescent rolls too, but I didn’t use it for two reasons. First, I absolutely love puff pastry… All those flaky layers are irresistible! Second, crescent roll dough isn’t available in my country.
I like this dish because there aren’t any rules about what to add to the filling mixture. It really depends on your mood and taste preference, so get creative and don’t be afraid to try something new!
This chicken braid is one of those perfect recipes to pull out when you get lost for inspiration for big on flavor and easy-to-make meal. It’s so delish, quick and versatile! I’m sure you will love the cheesy chicken & broccoli filling which goes wonderfully with a very flaky and buttery crust… Yummy!
Don’t these photos make you hungry? Me too. Mmm… There are still a couple pieces of this braid left… but not for long! See you next time! 🙂
- 1 package puff pastry (2 sheets)
- 2 cups cooked chicken , cubed or shredded
- 1 cup broccoli florets , chopped
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup bell pepper , diced
- 1/3 cup sweet canned corn , drained and rinsed
- 1 medium onion , diced
- 1 clove garlic , minced
- 1/2 cup mayonnaise
- 2 teaspoons Italian seasoning
- salt and pepper , to taste
- 1 egg , lightly beaten
- sesame seeds
Preheat oven to 375 degrees F. Let the puff pastry thaw according to the package directions.
In a large bowl, combine the chicken, broccoli, cheddar cheese, parmesan cheese, bell pepper, corn, onion, garlic, mayo, Italian seasoning, salt and pepper.
On a lightly floured parchment paper lined baking sheet, slightly overlap the puff pastry sheets to form a large rectangle. Spread the chicken mixture over the center of the dough evenly to create a log. Make sure to leave about 1/2 inch border around the width of the loaf so that your filling does not spill out when baking.
Using a sharp knife, cut about 1 inch wide strips in towards the center, making sure that the strips are exactly opposite each other. Fold the top end first, then fold the strips over the filling, alternating left and right to create a braid. When it comes to the other end, fold the end and finish the final strips to secure. Brush the braid with the beaten egg and sprinkle with the sesame seeds.
Bake for 30-35 minutes, or until the braid is a golden brown and flaky. Let it cool a bit before slicing and serving.