Creamy Chicken and Broccoli Crescent Squares Step-by-step instructions

Before you start

Before beginning, ensure the oven is fully preheated to 375°F (190°C). Prepare the shredded chicken and chop the broccoli into small, bite-sized florets. Have the creamy sauce and shredded cheddar cheese measured and ready for assembly.

Using a 9x13 inch baking dish, ensure the surface is clean and ready for the dough. Preparing all ingredients beforehand allows for a seamless assembly process, ensuring the dough does not sit out too long while the filling is prepared.

Instructions

Assembling the base

1. 1Prepare the base
   Preheat the oven to 375°F (190°C). Unroll the crescent dough tubes and press the dough evenly into the bottom of a 9x13 inch baking dish, ensuring the seams are sealed to create a solid base.
   Look for The dough should cover the entire bottom of the baking dish evenly.
   Tip Seal the seams of the dough firmly with your fingers to prevent the filling from leaking through during the baking process.
2. 2Layer the filling
   Spread the shredded cooked chicken evenly over the dough base. Distribute the small broccoli florets on top of the chicken layer, pressing them down lightly to ensure they stay in place.
   Look for The chicken and broccoli should be distributed in an even layer across the dough.
   Tip Keep the broccoli florets small so they cook through quickly during the baking time.

The crescent dough should be pressed into the baking dish with all seams sealed tightly. The surface should be flat and ready to receive the chicken and broccoli layers.

Check that the corners are covered and the dough is distributed evenly to ensure uniform baking across the entire dish before proceeding to add the filling.

Layering the filling

3. 3Add sauce and cheese
   Pour the creamy sauce over the chicken and broccoli, ensuring it covers the ingredients thoroughly. Scatter the shredded cheddar cheese evenly over the top, covering the entire surface of the dish.
   Look for The sauce should coat the filling components and the cheese should form a full top layer.
   Tip Use a spatula to gently spread the sauce if it does not distribute evenly on its own.

The chicken and broccoli should be evenly spread over the dough. The creamy sauce should be poured carefully to ensure it coats all the ingredients without pooling in one area. Check that the cheese is scattered thoroughly over the top, creating an even layer that will brown beautifully in the oven.

Baking to perfection

4. 4Bake the dish
   Place the dish in the preheated oven and bake until the crust is golden brown and the cheese is bubbling. Ensure the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let it rest for 5 minutes before serving.
   Look for The crust is golden brown and the cheese is melted and bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Watch the edges of the crust carefully to prevent over-browning while the center sets.

The dish should be removed from the oven when the crust is a deep golden brown and the cheese is bubbling throughout. The entire dish should be firm and look cohesive. Allow it to rest for at least 5 minutes, which allows the sauce to thicken and makes the squares easier to lift and serve.

Common mistakes

A common mistake is failing to seal the seams of the crescent dough, which can lead to a soggy bottom layer. Ensure the dough is pressed firmly into the corners and the seams are pinched together.

Another error is using broccoli florets that are too large, which prevents them from cooking thoroughly in the short baking time; ensure they are chopped into small, uniform pieces. Finally, avoid over-crowding the dish, which can prevent the center from setting properly.

How to tell it’s done

The dish is ready when the crescent dough crust is golden brown and firm to the touch. The cheese on top should be completely melted, golden in spots, and actively bubbling.

Using a digital thermometer, confirm that the center of the dish, specifically the chicken, has reached an internal temperature of 165°F (74°C). The sauce should be thickened and set, not runny, when the square is lifted with a spatula.

• Poultry: 165°F (74°C) in the thickest part