Easy Chicken Broccoli Crescent Ring Recipe Is a Family Pleaser | Poultry

This tasty chicken and broccoli crescent ring recipe looks impressive, tastes amazing, uses up leftover chicken and is easy, too! Make a pretty salad to go in a bowl in the center of your pan and dinner is done!

You could use other vegetables or proteins in this baked crescent ring recipe. The leftovers are great reheated for lunch.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings: 6


  • 2 rolls (8 ounces each) refrigerated crescent rolls
  • 2 cups cooked chicken, shredded or chopped (can use rotisserie chicken or even canned chicken)
  • 1 cup fresh chopped broccoli (chopped small)
  • 1 cup shredded cheddar cheese or your favorite cheese (mozzarella is a good substitute)
  • 1 diced bell pepper (red, yellow, and/or orange adds a little color and contrast to the broccoli)
  • 1/2 – 1 cup mayonnaise
  • 2 teaspoons dill weed
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 egg white, lightly beaten

Here’s how to make it:

  1. Combine the chicken, broccoli, cheese, bell pepper, mayonnaise, dill weed, garlic and salt in a bowl. Stir well to combine.
  2. Separate the cans of crescent dough into triangles and lay them out in a circle around the outer part of a sheet pan or pizza pan. Place the pointed ends toward the outside and the straight edge overlapping other triangles as necessary to make a ring.
  3. Add a spoonful of the chicken and broccoli filling on top of the wide end of the dough triangles. Take the pointed ends of the triangles and fold over the top of the filing and tuck it under. You’ll create a wreath of filled crescent roll triangles. It doesn’t have to be perfect! Brush the top with egg white.
  4. Bake in a preheated 375-degree F oven for 25 to 30 minutes or until the dough is a deep golden brown.


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