Chicken Broccoli Crescent Ring — Make the Filling Tonight, Bake It Tomorrow
You Bring the Crescent Rolls, and I’ll Show You the Rest
This chicken broccoli crescent ring is what I made for a ladies luncheon this week, and it is one of the prettiest things you can put on a table with almost no effort. A creamy filling of chicken, broccoli, cream cheese and cheddar gets tucked inside crescent roll dough and baked into a golden ring that slices into perfect little pieces. It’s great for game day, a brunch, a ladies luncheon, or just a regular Tuesday night dinner at your house. And my favorite part is that I mix the filling the night before, so the day of, all I do is lay out the crescent rolls, fill, fold and bake.
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Watch me mix the filling, build the ring and bake this chicken broccoli crescent ring — or scroll down for the full printable recipe card.
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Chicken Broccoli Crescent Ring
Start CookingIngredients
- 2 cups cooked chicken shredded (a rotisserie chicken is perfect)
- 6 oz broccoli chopped small (fresh, or frozen and thawed)
- 8 oz cream cheese one block, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- ½ tsp Onion powder
- ¼ tsp black pepper
- ½ tsp salt or to taste
- 2 cans crescent rolls 8-count regular Pillsbury crescent rolls (16 rolls)
- 1 large eggs beaten, for the egg wash
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Method Start Cooking
- Preheat the oven to 375°F.
- Shred the chicken and chop the broccoli into small, bite-size pieces. If you’re using frozen broccoli, thaw it and pat it dry.
- In a large bowl, stir the softened cream cheese with the garlic powder, onion powder, black pepper and salt. Add the chicken, broccoli and cheddar and mix until everything is coated in the cream cheese. Clean hands work best here, so no piece of chicken or broccoli gets left behind.
- To make ahead, cover the filling and refrigerate it overnight. It’s easier to shape when it’s cold.
- Open both cans and separate the dough into 16 triangles. On a pizza stone or baking sheet, lay the triangles in a circle like a sun, with the wide ends overlapping in the middle and the points facing out, leaving an open center. Press the overlapping dough together to make a flat base. You’ll usually have two triangles left over, so just roll them up and set them in the center to bake alongside.
- Shape the filling into a rope a couple of inches thick and lay it all the way around the ring, on top of the wide ends of the dough. Pinch a little from any thick spots to close the circle.
- Fold each point up over the filling and tuck it under the dough on the inside edge of the ring. Leave a little of the filling peeking out between the strips.
- Brush the dough with the beaten egg.
- Bake for 15 to 25 minutes, until the crust is deep golden brown and the filling is hot and bubbly. Let it rest 5 minutes, then slice and serve.
Nutrition
Video
Notes
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The filling is the whole secret, and it’s about as simple as it gets. Shredded chicken, chopped broccoli, a block of softened cream cheese, a cup of cheddar, and a little garlic powder, onion powder, pepper and salt. The original recipe I started with years ago didn’t have onion powder, but I like it in there. Honestly, the hardest part of the whole recipe is getting that cream cheese blended into everything. I gave up on the wooden spoon and just got my clean hands in there and squished it all together, so no piece of chicken or broccoli gets left behind.
Then it sits in the fridge overnight. That is what makes this chicken broccoli crescent ring so good for a luncheon or a party. On the day of, when I’m busy and have a lot of other things to bake, I just pull the filling out and it’s ready to go. It’s actually easier to work with cold, because you can mold it with your hands into a long rope and lay it right around the ring.
To build it, you lay the crescent triangles out in a circle like a sun, with the wide ends overlapping in the middle and the points sticking out. Press the overlapping part together a little so you have a flat base. The filling goes around on top, then you fold each point up over the filling and tuck it under on the inside. I like to leave a little of the filling peeking out between the strips so you can see the pretty broccoli and chicken. Those little strips also make a wall that holds each slice together when you cut it, which is why a chicken broccoli crescent ring slices up so neatly for serving a crowd.
For one chicken broccoli crescent ring, I use two cans of the regular crescent rolls, which gives you 16 triangles. I always end up with a couple of extras after I go all the way around, so I roll them up and bake them in the middle of the ring. If you’re planning a whole spread, my fall brunch menu for a crowd has a timeline that starts a month out, and this ring fits right in with it.
A Few Things That Make Chicken Broccoli Crescent Ring Even Easier
- Use a rotisserie chicken. One rotisserie chicken gives you about 3 1/2 to 4 cups of shredded chicken, which is enough to double this recipe and make two rings. That’s exactly what I did for my luncheon.
- Make the filling the night before. Mix it up, cover it, and stick it in the fridge. A cold filling makes building the chicken broccoli crescent ring so much easier. The next day it’s just lay out, fill, fold and bake.
- Chop the broccoli small. Little bite-size pieces blend into the cream cheese better and slice cleanly. I used fresh this time, but frozen is just fine. Thaw it and pat it dry first. I do my chopping with my sharp chef's knives on my bamboo cutting board .
- Take the foil off the cream cheese first. Ask me how I know. Let it soften on the counter so it mixes in without a fight.
- Bake it on a pizza stone if you have one. A pizza stone does the best job of getting the bottom crust golden brown and done without burning. A regular baking sheet works too.
Chicken Broccoli Crescent Ring FAQ — The Questions I Get Every Time
What temperature and how long do I bake a chicken broccoli crescent ring?
Bake it at 375°F for 15 to 25 minutes, until the crust is deep golden brown and the filling is hot and bubbly. Every oven is a little different, so start checking at 15 minutes. Prep takes about 20 minutes, so the whole thing is about 40 minutes start to finish.
Can I make a chicken broccoli crescent ring ahead of time?
Yes, and that’s how I always do it. Mix the filling the night before and keep it covered in the fridge. Don’t build the ring ahead, though. Crescent dough is best laid out and baked right away, so assemble it the day you serve it.
Can I use frozen broccoli?
Absolutely. The recipe I started with years ago called for a bag of frozen broccoli florets. I used fresh this time, but frozen works fine. Just thaw it, pat it dry so the filling doesn’t get watery, and chop any big florets into small pieces.
Do I need Big & Flaky crescent rolls?
No, I use the regular 8-count crescent rolls, two cans for one ring. That gives you 16 triangles, which is enough to go all the way around with a couple left over to roll up and bake in the center.
How many people does one chicken broccoli crescent ring feed?
One ring serves about 8 at a meal. For a luncheon or a game day spread where there’s plenty of other food, you can cut thinner slices and stretch it further. When I’m feeding a crowd, I double the filling and make two rings.
Do I have to do the egg wash?
You don’t. I don’t bother for everyday dinners. But when I make a chicken broccoli crescent ring for a ladies luncheon or company, I take the time to brush the beaten egg on, because it gives it that pretty golden brown shine.
How do I store and reheat leftovers?
Wrap leftover slices of chicken broccoli crescent ring or put them in a covered container in the fridge. The USDA says leftovers keep in the refrigerator for 3 to 4 days and should be reheated to 165°F. Warming slices in the oven at 350°F crisps the crust back up. The microwave works, but the crescent dough gets soft.
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Ingredients
Equipment
More Chicken and Crescent Roll Recipes You’ll Love
- Mexican Chicken Roll-Ups — another crescent roll party recipe that disappears in minutes.
- Aunt Jane’s Homemade Hot Pockets — the family recipe with the filling tucked into crescent rolls and baked golden.
- Poppy Seed Chicken — the creamy chicken casserole that never comes home from a potluck.
- Chicken Alfredo Bake — the no-boil dump-and-bake dinner that feeds a crowd from one pan.
- Crock Pot White Chicken Chili — another great use for a rotisserie chicken when the weather cools off.
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Chicken Broccoli Crescent Ring — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.