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Chicken Crescent Braid


"This is a beautiful stuffed crescent braid! The filling tastes great and the presentation is beautiful. This is great for family gatherings and/or feasts of any kind. But, of course, can be made for a normal four family meal. For seasoning, I like adobo and non-coloring sazon goya."
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1 h 25 m servings 421 cals
Original recipe yields 12 servings (1 braided loaf)

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  1. Cook potatoes in a microwave on high heat until soft, about 15 minutes.
  2. Place carrots and green beans into a medium saucepan of boiling water, and cook to soften, about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake in a preheated oven until golden brown, about 20 minutes.

Nutrition Facts

Per Serving: 421 calories; 23.4 g fat; 38.9 g carbohydrates; 12.6 g protein; 60 mg cholesterol; 552 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 12
  1. 14 Ratings

Most helpful positive review

this was soooo good!!! i love crescent rolls and the chicken and veggies were good...things i did...i didnt use whatever that seasoning was and i had a problem with the chicken it too a little l...

Most helpful critical review

Took forever, i wasnt that impressed

Most helpful
Most positive
Least positive

this was soooo good!!! i love crescent rolls and the chicken and veggies were good...things i did...i didnt use whatever that seasoning was and i had a problem with the chicken it too a little l...

Beautiful presentation. My braiding skills were not the greatest with this but the dough was very forgiving and looked very nice after baking. I did divide this into 2 loafs which make it ea...

This took me about 15 min to cook the chicken and get everything mixed, then another 11 minutes to bake--26 minutes to make a delicious, cheap and filling meal. The only thing I changed was the ...

very good but id use another package of rolls, it took forever to get that thin. also took quite a bit of time to make. but for something so good it's worth it I think.

This was great!! I had a problem with the braiding, but it turned out well. Also, I made a few smaller "pockets" for easier dividing.

Took forever, i wasnt that impressed

This recipe was very time consuming and in the end got bad reviews from the family. The mustard was over powering and the sour cream seemed to curdle during baking. It looks appealing but the ...

it tastes better than it looks before baking

Very pretty. I used this for turkey leftovers. I would like to try a condensed soup next time instead of the mustard and sour cream.