Creamy Chicken and Broccoli Crescent Squares Tips, FAQ & printable recipe

Tips for success

To achieve a more vibrant color on the cheese, you can place the dish under the broiler for the final 1 to 2 minutes of cooking. Keep a very close eye on the dish during this time to prevent the cheese or the edges of the crescent dough from burning.

If the sauce seems too thick before pouring, thin it with a small amount of milk or chicken broth to ensure it spreads easily. This will help the sauce permeate the layers of chicken and broccoli, creating a more flavorful and moist final dish that is consistent from edge to center.

Variations

• Ham and Swiss: Replace the cooked chicken with diced deli ham and use shredded Swiss cheese instead of cheddar. Add a teaspoon of Dijon mustard to the creamy sauce for a tangy, classic flavor profile that complements the ham perfectly.
• Spinach and Artichoke: Swap the broccoli for chopped fresh spinach and canned artichoke hearts, drained and chopped. Use a garlic-infused cream sauce to enhance the savory notes of the vegetables, and top with a mixture of mozzarella and parmesan cheese.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze individual portions wrapped in plastic wrap and foil for up to 1 month.

Reheat

Reheat in a 350°F oven until warmed through or use a microwave for 1-2 minutes.

Store any leftovers in an airtight container to maintain moisture. The dish can be kept in the refrigerator for up to 3 days.

When storing, ensure the dish has cooled completely at room temperature, but do not leave it out for more than 2 hours to prevent bacterial growth. Properly sealed, it remains flavorful and easy to reheat for a quick meal later in the week.

You can assemble the base and filling components ahead of time, but it is best to bake the dish fresh. If you must assemble it in advance, keep the dough and filling separate until right before baking to prevent the crust from becoming soggy.

Alternatively, bake the entire dish and reheat portions as needed, which maintains the integrity of the crust better than storing unbaked dough.

Serving ideas

Serve these squares warm, directly from the baking dish. They pair exceptionally well with a side of steamed green beans or a crisp garden salad to balance the richness of the crescent crust and the creamy chicken filling.

A simple vinaigrette on the salad provides a bright contrast to the savory squares.

For a more substantial meal, consider serving the squares alongside a bowl of light vegetable soup.

The combination of the flaky, buttery pastry and the hearty chicken and broccoli filling makes for a comforting lunch or dinner that satisfies without being overly heavy. Ensure each square is sliced neatly with a sharp knife before serving.

Frequently asked questions

Recipe card

Creamy Chicken and Broccoli Crescent Squares

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 6

Ingredients

• 2 tubes refrigerated crescent dough
• 2 cups shredded cooked chicken
• 1 cup broccoli florets, chopped small
• 1 cup creamy pale sauce
• 1 cup shredded cheddar cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

28 g

Fat

25 g

Fiber

1.5 g

Sugar

4 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.