Cheese chicken broccoli braid comfort + deli
Chicken broccoli braid is the most comfort food. It’s stuffed with cream cheese, shredded cheese, broccoli and chicken!
The creamy chicken mix is part of my favorite cheese chicken broccoli braid, and my whole family agrees! If the kids like it, you know this recipe is a winner! Finish the meal by making creamy tomato basil soup, honey glazed carrots, or tomato cucumber salad.
Chicken Broccoli Braids
Alicia from The Baker Upstairs has a delicious recipe to share! Sometimes, I find myself craving something warm and cheesy for dinner, and this cheesy chicken broccoli braid is perfect for satisfying those cravings for comfort food!
It is very easy to make and delicious. It starts from the fast-rising dough, it only takes a few minutes to make and the fermentation time is very short. If you haven’t used yeast dough before, don’t be afraid! This recipe is very simple and very suitable for beginners.
The chicken and broccoli filling is so creamy and cheese! With cream cheese and shredded cheese, you really can’t go wrong. The bread dough is wrapped in cheesy chicken and broccoli filling, which looks like a complicated braid, but it’s actually really easy! It has an impressive presentation and is perfect for companies, but it’s easy to make a weekend dinner. Super simple and delicious! This is our family’s favorite, and it’s also the children’s favorite!
How to make broccoli chicken braids
Dough. In a medium bowl or the bowl of a stand mixer, dissolve the yeast in warm water and sugar. Let it sit for 5 minutes, or until foaming. Mix two cups of flour, salt and olive oil to make a smooth dough. Add additional flour as needed to achieve a dough consistency that is slightly sticky to the touch but not too sticky. Let the dough rise in a greased bowl for 30 minutes.
filling. While the dough rises, mix the cream cheese, diced chicken, broccoli, garlic powder, salt, pepper, and ½ cup of cheese.
Weave. After the dough expands, roll it out into a rectangle, place the creamy chicken and broccoli mixture in the center of the rectangle, and sprinkle with more cheese. Cut the bread dough on both sides of the mixture into strips, and then weave.
notes: Although it looks a bit complicated, the weaving process is really simple and straightforward. You just need to take the strips from alternate sides and fold them together.
bake. After weaving everything, brush with egg wash, sprinkle with Shanghai salt, and bake for 25-30 minutes.
notes: If you are in a hurry, you can use 2 cans refrigerated crescent roll dough. Do not separate the pieces, but unfold them into a long section. Use your fingers to seal any seams and perforations. Cut both sides into strips like the recipe says, then fold it over the chicken mixture in the same way. Bake at 375° for about 20-25 minutes.
This is actually a good Cook in advance. Once the bread is braided freeze Let it harden for a few hours. Then, wrap it with plastic wrap, and then wrap it with aluminum foil. Label and store in the refrigerator for 1-2 months.arrive thaw– Remove the plastic wrap and replace the aluminum foil loosely. Leave it in the refrigerator overnight. Remove the aluminum foil about 30-60 minutes before baking. (You can use it to arrange the bakeware for easy cleaning) Put the braid on the bakeware and let it reach room temperature. Bake at 350 degrees for 25-30 minutes.
Leftovers Can be wrapped in plastic wrap and storage Put it in the refrigerator for 2-3 days, or wrap it in aluminum foil again, then freeze 1-2 months. Reheat In the oven or microwave. For larger parts, you can use an oven.
For a simpler chicken dinner recipe, check out:
Bread, main course
Preparation time 45 minutes
Cooking time 25 minutes
Total time 1 hour 10 minutes
Calories 467 kcal
Author Little Luna
- 2 1/4 teaspoons yeast
- 1 cup warm water
- 2 teaspoons sugar
- 2-2 1/2 cups flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 8 ounces cream cheese softened
- 2 cups chicken cooked and diced
- 2 cups broccoli steamed and cooled, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 1 cup shredded cheese, divided
- 1 teaspoon water
- sea salt
In a medium bowl or stand mixer, dissolve the yeast in warm water with sugar. Let stand for 5 minutes, or until foaming. Add flour, salt and olive oil and knead into a smooth dough. Add flour as needed until the consistency of the dough is a little sticky to the touch, but not too sticky. Prove for 30 minutes in a greased bowl.
At the same time, preheat the oven to 350. Mix cream cheese, chicken, broccoli, garlic powder, salt, pepper and ½ cup cheese.
When the dough rises, lightly punch down and roll on a piece of parchment paper/silpat into a rough rectangle about 15 x 20 inches (no need to be perfect!).
Spread the chicken and broccoli mixture in the middle of the dough, then sprinkle with the remaining cheese. Using a pizza cutter or sharp knife, cut a one-inch strip diagonally from the outside of the rectangle to fill the center. Fold the dough strips over the filling, alternating the sides to form a weave pattern. When you reach the end of the braid, tuck the end in.
Move the parchment paper or silpat to the baking sheet. Beat the eggs lightly with water, then brush the egg mixture on the braid. Sprinkle lightly with Shanghai salt.
Bake for 25-30 minutes, or until light golden brown.
For more delicious recipes from Alicia, please visit The Baker Upstairs.