Stuffed Bread with Chicken and Broccoli Alfredo Recipe
Stuffed bread with chicken and broccoli Alfredo is a delicious, crowd-pleasing dish that combines the comforting flavors of creamy Alfredo sauce, tender chicken, and nutritious broccoli, all tucked inside warm, golden bread. It’s perfect as a main course, party appetizer, or snack for family gatherings.
Enjoy the gooey, cheesy filling packed with rich Alfredo flavor, complemented by tender chicken and a hint of broccoli freshness. The crisp, golden bread exterior adds the perfect crunch, making every bite a satisfying experience.
This recipe is versatile, indulgent, and easy to make. It’s a complete meal wrapped up in bread, requiring minimal clean-up. Plus, it’s a creative way to use leftovers or feed a hungry crowd.
Tools to Use
- Baking sheet
- Mixing bowl
- Rolling pin
- Knife for cutting slits or shaping bread
- Basting brush
Ingredients
For the Filling:
- 1 1/2 cups cooked chicken, shredded or diced
- 1 cup steamed broccoli florets, chopped
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
For the Bread:
- 1 loaf refrigerated pizza dough or crescent roll dough
- 1 egg, beaten (for egg wash)
- 1 tablespoon unsalted butter, melted (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. - Prepare the Filling
In a mixing bowl, combine cooked chicken, broccoli, Alfredo sauce, mozzarella, Parmesan, garlic powder, and Italian seasoning. Stir until evenly mixed. - Roll Out the Dough
On a floured surface, roll out the pizza dough into a rectangle (about 12×8 inches). If using crescent roll dough, press the seams together to form a single sheet. - Add the Filling
Spoon the chicken and broccoli Alfredo mixture down the center of the dough, leaving about 2–3 inches of space on each side. - Seal the Bread
Cut slits along the sides of the dough, about 1 inch apart, creating strips. Fold the strips over the filling, alternating sides to create a braided pattern. Pinch the ends to seal. - Brush and Bake
Transfer the stuffed bread to the prepared baking sheet. Brush the top with beaten egg for a golden finish. Bake for 20–25 minutes, or until the bread is golden brown and cooked through. - Optional Garnish
If desired, brush the bread with melted butter mixed with garlic powder for extra flavor. Sprinkle with parsley before serving. - Serve and Enjoy
Allow the bread to cool for 5 minutes before slicing. Serve warm as a main dish or appetizer.
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Stuffed Bread with Chicken and Broccoli Alfredo Recipe
Equipment
- Baking sheet
- Mixing bowl
- Rolling Pin
- Knife for cutting slits or shaping bread
- Basting brush
Ingredients
- For the Filling:
- 1 1/2 cups cooked chicken shredded or diced
- 1 cup steamed broccoli florets chopped
- 1 cup Alfredo sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- For the Bread:
- 1 loaf refrigerated pizza dough or crescent roll dough
- 1 egg beaten (for egg wash)
- 1 tablespoon unsalted butter melted (optional)
- 1/2 teaspoon garlic powder optional
- 1 tablespoon fresh parsley chopped (optional, for garnish)
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Filling
- In a mixing bowl, combine cooked chicken, broccoli, Alfredo sauce, mozzarella, Parmesan, garlic powder, and Italian seasoning. Stir until evenly mixed.
- Roll Out the Dough
- On a floured surface, roll out the pizza dough into a rectangle (about 12×8 inches). If using crescent roll dough, press the seams together to form a single sheet.
- Add the Filling
- Spoon the chicken and broccoli Alfredo mixture down the center of the dough, leaving about 2–3 inches of space on each side.
- Seal the Bread
- Cut slits along the sides of the dough, about 1 inch apart, creating strips. Fold the strips over the filling, alternating sides to create a braided pattern. Pinch the ends to seal.
- Brush and Bake
- Transfer the stuffed bread to the prepared baking sheet. Brush the top with beaten egg for a golden finish. Bake for 20–25 minutes, or until the bread is golden brown and cooked through.
- Optional Garnish
- If desired, brush the bread with melted butter mixed with garlic powder for extra flavor. Sprinkle with parsley before serving.
- Serve and Enjoy
- Allow the bread to cool for 5 minutes before slicing. Serve warm as a main dish or appetizer.
Tips for Cooking
- Use rotisserie chicken or leftover grilled chicken to save time.
- Steam the broccoli just until tender to maintain its bright green color and slight crunch.
- For extra flavor, add a sprinkle of red pepper flakes or fresh basil to the filling.
- Ensure the dough edges are well-sealed to prevent the filling from leaking during baking.
Why You Should Try This Recipe
This stuffed bread combines classic comfort food flavors into one easy, portable dish. It’s perfect for busy weeknights, game days, or potlucks. The combination of creamy Alfredo, savory chicken, and fresh broccoli inside warm, crispy bread is sure to be a hit with everyone.
Stuffed bread with chicken and broccoli Alfredo is a delicious way to bring bold flavors to your table with minimal effort. Whether you’re feeding the family or hosting guests, this dish is sure to impress. Try it out and savor the comforting blend of cheesy, creamy, and savory goodness!
