If you are looking for a beautiful, festive party food, check out this Chicken Broccoli Wreath recipe. I generally will cook 2-3 boneless skinless chicken breasts the night before (just season and bake at 350 for 1 hour, covered with foil). You can also use rotisserie chicken if you wish to make it easier. It works best if you bake the wreath on a stone with parchment paper because the stone distributes the heat more evenly. I use a round stone so that my wreath turns out round.
Using a food chopper, chop the chicken finely, chop the broccoli, and grate the cheese. Put broccoli, cheese, chicken, craisins and mayo in a large bowl and mix with a fork until it sticks together. You may need to add more mayo so that the filling sort of bonds together and can be scooped.
- 2-3 cooked chicken breasts (boneless, skinless)
- 2 fresh broccoli crowns
- 1 cup Craisins
- 1½ cups grated Swiss Cheese
- 1½ cups Hellman’s Real Mayonnaise
- 2 cans Pillsbury Original Croissants
- Preheat oven to 350 F.
- Chop the cooked chicken breasts, using a food chopper until it is in very small pieces similar to the consistency of tuna. Put in a large bowl.
- Chop the broccoli florets using a food chopper (very finely chopped). Add to the chicken in the bowl.
- Grate the Swiss cheese and add this as well.
- Add Craisins.
- Combine mayo with the ingredients in the bowl, and mix until it is sticking together enough that you can scoop it. I start with a cup of mayo then add more as needed.
- On a round pizza stone or cookie sheet with parchment paper, put the croissant triangles around the outside edge of the stone (bottom of the triangle about an inch from the edge of the stone) so they just touch and the points are out so it looks like a sun.
- Then do the inside so that the bottom of the triangle slightly touches the bottom of the outside triangles. Your points will overlap in the center. Press the edges so they stick together along the ring.
- Using a large scoop, put filling in a ring. Starting with the last inside point that you put down, fold over the filling and alternate outside and inside points, tucking excess in under the braid.
- Garnish with craisins to look like holly berries.
- Bake at 350 25-30 minutes until braid is golden brown and you see no undercooked dough.
- Cool and transfer to platter. Garnish with a red bow. Slice and serve.
The braiding wreath formation for Chicken Broccoli Wreath is best shown by pictures. Lay your crescent roll dough triangles around the edge of the stone (about an inch in) so that the “bottom” of the triangles go all the way around and the triangles look like the rays of a sun.
Next do the inner part by matching the bottoms to the out-facing triangles but have the points facing in. Stretch the bottoms a little but you will need fewer triangles on the inside. The points will overlap in the middle of the circle. Gently seal the edges of the joining bottoms by pressing them with your thumb.
Next, scoop the filling into a circle along the joined edges. Then, beginning with the last inner triangle that you put down begin folding them over the filling alternating out with in as you come to them. See photo. Tuck in any small pieces of dough that stick out.
Garnish with craisins to look like clumps of holly berries. Bake at 350 for 25-30 minutes or until dough is golden and not sticky.
Remove from oven and garnish with a bow. Slice into pieces and serve warm.
What a perfect addition Chicken Broccoli Wreath will be at your next holiday gathering! Looking for more inspiration? Check out our Top 10 Go-To Holiday Recipe post with lots of ideas to help you as you make plans for the upcoming season.