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How to Make Chicken & Broccoli Stuffed Bread Recipe
This delicious stuffed bread serves as a complete meal when you add a side salad. It's like a family-sized hand pie, but you will definitely want to use a fork to gobble up all the yumminess. Plan in advance for the filling refrigeration time.
It looks complicated to make, but it's really quite easy, as you will see by clicking through my step-by-step photos. You can make the filling in advance to save time, so all you have to do when ready to eat is wrap it in the dough and bake.
First, you will need to make the filling and chill it so that it is firm:
Chicken Broccoli Filling 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)
• 1 cup defrosted frozen broccoli florets (coarsely chopped, excess water drained (see Notes))
• 1 cup Cheddar cheese (fine-shredded)
• 1/2 cup red bell pepper (chopped)
• 1/4 cup celery (diced)
• 1/4 cup onion (chopped)
• Optional: 2 tablespoons bacon bits, (soy bacon bits may be substituted)
- Whisk together mayonnaise, onion powder, garlic, thyme, sage, dry mustard, and pepper until combined.
- Place chicken, broccoli, Cheddar cheese, red bell pepper, celery, onion, and bacon bits in a large bowl. Add the mayonnaise mixture and fold together, taking care not to further shred the chicken.
- Cover the bowl and refrigerate for 4 hours or overnight to allow the flavors to meld.
Notes: This is the perfect recipe to use store-bought rotisserie chicken or leftover homemade roasted chicken. The mayonnaise mixture keeps even white meat from drying out.
Feel free to substitute your favorite vegetables. Green beans, baby sweet peas, or sliced asparagus are good green vegetable substitutes. (No need to thaw them, if frozen.) Sometimes I add frozen corn. Roasted red peppers or sun-dried tomatoes work well as red bell pepper substitutes. Feel free to use your favorite herbs.Continue to 2 of 11 below.
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Preparing the crescent roll dough
For the dough, you will need one can of crescent rolls from the refrigerated section of the grocery store.
Cover a 10- by 15-inch rimmed baking pan with nonstick foil. Preheat oven to 350 F.Unroll the dough and place the sheets side-by-side without separating the perforations. If you have a good flaky pastry dough recipe you like, feel free to use it in place of the rolls. Roll the dough out to approximately fit the baking sheet, to a thickness of about 1/4-inch. The size is not particularly important because the method is very forgiving.Continue to 3 of 11 below.
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Press the dough into a solid rectangle
Press the perforations together with your fingers to make a large rectangle. Don't worry about erasing the lines completely. You just want the dough to hold together.Continue to 4 of 11 below.
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Add the chilled filling
Mound the chicken filling diagonally from corner to corner across the center of the dough rectangle, leaving about 3 inches uncovered at the opposite diagonal corners.Continue to 5 of 11 below.
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Tuck up the ends before beginning to braidFold the opposing diagonal corners up and over the filling.Continue to 6 of 11 below.
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Cut strips in the dough
Using a sharp knife, begin about 1 inch from the filling and cut strips about 1 1/2 inches wide to the edge of the dough. Do this on both sides of the filling to create strips to weave over the filling.Continue to 7 of 11 below.
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Weave strips across the chicken filling
Fold the strips diagonally over the filling, alternating from one side to the other, creating a criss-cross pattern.Continue to 8 of 11 below.
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Stretching and trimming the dough strips
You may need to stretch some of the dough strips a bit or trim some of the longer ones.
Tip: You can brush those extra pieces with butter and sprinkle with cinnamon sugar, then bake along with the bread for a cook's treat, or simply discard them.Continue to 9 of 11 below.
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Finished bread ready to bakeTuck the final ends under to complete the bread. You should end up with a faux-braided appearance of the loaf.Continue to 10 of 11 below.
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Prepare the bread for bakingSpray the top of the stuffed bread with vegetable spray or brush lightly with vegetable oil.Continue to 11 of 11 below.
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Admire the finished Chicken Broccoli Stuffed Bread
Bake the stuffed bread for 25 minutes or until golden brown. Let the bread rest for 10 minutes before slicing to serve. You will need a sturdy spatula to serve each slice. Add a salad for a complete meal.Now that you have seen the method, you should find it easy to follow the recipe in traditional format:•