Quick and Easy Recipe! Chicken Crescent Braid

(It is similar in taste to a chicken pot pie (but with cheesy sauce instead of gravy sauce…so yummy!! )

Ingredients

• 1 can of seamless crescent roll dough (you can use the regular crescent rolls; just be sure to press the seams closed very well or the filling oozes out. (note: I also usually do 2 cans of dough and make 2 braid loaves. The filling goes a long way and I can usually get two “fillings” out of this recipe without having to double it.

• 1 cup of cooked shredded chicken

• 1 can of peas and carrots, drained

• 1/2 can to 1 Can of sweet corn, drained (depending on your preference- I usually just dump the entire amount in)

• 1/2 cup of cream of chicken condensed soup

• 4 oz. softened cream cheese (can even be slightly warmed for extra ease in combining)

• 1/2 cup cheddar cheese

• Salt/pepper or your favorite all purpose seasoning

Optional: you can add any veggies you like to this recipe : these ones are just what my family likes In it. If you want to add onions, potatoes, celery, (or a veggie like that which is typically crunchy raw) I would recommend sautéeing the veggies in a pan for a few minutes to soften them up before adding them to the mixture to make sure they get done/soft.

Instructions

• Preheat your oven to 375 degrees.

• In a large bowl, mix together the softened cream cheese and the condensed soup. Add in the (drained) canned veggies, cheddar cheese, and shredded chicken and mix well to combine.

• Spread the crescent roll dough out on parchment paper and place that on a baking pan. Leaving a few inches inches in the middle, make cuts down the side of the dough an inch apart on both sides. ( a pizza cutter works best!!)

(this pic shows a good example of what it should look like and how to make the cuts to get the braid to work.)

• 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. (like you are weaving a basket) 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 (Be sure to check earlier- could be less time depending on how your oven cooks) until the top is nice and golden brown.

• Let stand about 5 to 10 minutes before cutting in to it to avoid the filling all oozing out. Allowing it to rest for a bit will thicken up the filling so when you cut it, it all stays in.

This is so quick and easy! It is very filling and even my kids LOVE my “chicken braid” recipe!! Leftovers even reheat well in the oven/air fryer. It’s perfect for those days that you just need something simple but tasty!!

ENJOY!! 😉

-Tiphanie ❤️