Lisa’s Mexican Chicken Braid Recipe


1 can Pillsbury Crescent Rolls
1 1/2 cups cooked, shredded chicken breast
1 TBSP chili seasoning
1 1/2 tsp cumin
1 cup shredded cheese
1 cup pico de gallo
Toppings:  Sour cream, salsa verde, extra pico,
 extra shredded cheese


Roll the crescents out to form a rectangle,
pressing perforations to seal.
There are pictures below to show how
to place the filling down the middle
and cut the sides to make the pieces to form the braid.
In your skillet, place the chicken and the seasonings.
Cook over medium heat until it’s heated through.
Add the cup of pico and stir until combined.
Place this mixture on the crescent sheet.
Sprinkle the shredded cheese over the chicken
and bring up the crescent cuts to form the braid.
Bake at 375 degrees for 25-30 minutes,
until the crescent dough is done.
Cut into 4 pieces.
Top with sour cream, more shredded cheese,
pico and salsa verde.
Serves 2-3 people…you can double the recipe and
add another roll of crescents if you need to feed more.