Best 4 Chicken Crescent Braid Recipes

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.

CHICKEN FAJITA CRESCENT BRAID

Steps:

• Heat oven to 375°F.
• Spray large cookie sheet with cooking spray.
• Unroll dough onto cookie sheet; press to 8x12 inches.
• In 10-inch skillet, heat oil over medium-high heat.
• Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned.
• Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
• Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
• Alternately cross strips over filling; press edges to seal.
• Brush with egg white.
• Bake 20 to 25 minutes or until deep golden brown.
• Cool 5 minutes.
• Cut crosswise into slices.

CHICKEN FAJITA CRESCENT BRAID

Steps:

• 1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
• 2. Slice up your onions & peppers.
• 3. In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are tender.
• 4. Spoon chicken mixture in 4-inch strip lengthwise down center of dough.
• 5. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling.
• 6. Alternately cross strips over filling; press edges to seal. Brush with egg white.
• 7. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes.
• 8. Cut crosswise into slices (The braided pastry looks elegant and complicated, but it's as easy as crossing one layer over the next.) This has a WW point value of 10 per serving.
• 9. 5-28-13 -- This is such a wonderful meal to make for the family. Tonight we had this for dinner and my husband Anthony cooked the chicken on the grill and then we added in with the sautéed peppers & onions. I add a little more salsa this time as well.
• 10. 6-11-14 -- Made this for dinner tonight and finally got better pics. I served it with a Cheesy Chicken Tortilla Soup & chips.
• 11. Here is a better pic inside.