Monterey Chicken Braid recipe – this quick and cheesy chicken braid is a new favorite. Pizza dough filled with cooked chicken, Monterey Jack cheese, spinach, garlic, sour cream, and French fried onions. It’s simple to prepare, perfect for using leftover chicken or holiday turkey, and makes a great lunch, dinner, or party appetizer.
Cheesy Chicken Pizza Braid
If you want an easy, satisfying dinner, this Monterey Chicken Braid delivers. It combines tender chicken with gooey Monterey Jack, spinach, garlic, sour cream, and crunchy French fried onions all wrapped in pizza dough. The crisp onions on top add a delicious contrast to the creamy filling. Even picky eaters will love this—try it once and it will likely become a regular in your meal rotation.
How to Make Monterey Chicken Braid
Making this braid is straightforward. In a bowl, combine cooked chopped chicken, sour cream, thawed and well-drained spinach, Monterey Jack cheese, garlic powder, and most of the French fried onions. Season with salt and pepper to taste.
Unroll refrigerated pizza dough onto a sheet of parchment and roll it into a long rectangle. With a sharp knife, cut 12 strips along each long side, leaving the center intact for the filling.
Spoon the chicken mixture down the center of the dough. Lift alternating strips from each side and criss-cross them over the filling to form a braid. Transfer the braid (on the parchment) to a baking sheet and bake until the dough is golden brown.
Remove the braid from the oven, sprinkle with the remaining Monterey Jack cheese and the reserved French fried onions, then return to the oven for 5 more minutes until the cheese has melted. Let the braid rest for about 5 minutes before slicing with a serrated knife or pizza cutter.
Tips & Frequently Asked Questions
- Chicken: Rotisserie chicken works perfectly, but any cooked chicken (breasts, thighs, tenders) is fine.
- Dough: Use a can of refrigerated pizza dough or substitute unseparated crescent dough—if you use crescents, press the perforations closed.
- Spinach: Squeeze as much water out of thawed frozen spinach as possible so the filling isn’t watery. A clean towel or paper towels work well.
- Add-ins: Red bell pepper or sundried tomatoes are tasty additions if you want more veggies and flavor.
- Make ahead: You can assemble the braid and refrigerate it overnight, then bake when ready.
- Freezing: Bake the braid, let it cool completely, wrap tightly in plastic and foil, and freeze. Thaw and reheat in the oven or microwave when ready to serve.
What to Serve with Stuffed Chicken Bread
This braid pairs well with simple sides like pasta, a fresh salad, or steamed broccoli. It also works as a party appetizer—slice and serve with warm pizza sauce or marinara for dipping. It’s versatile, filling, and easy to adapt to what you already have in the fridge.
Greek Pasta Salad
Easy Greek pasta salad is a bright, flavorful side that complements the richness of the braid.
Yum Yum Broccoli Casserole
A creamy broccoli casserole makes an indulgent, family-friendly accompaniment.
Crunchy Romaine Toss
A crisp salad adds freshness and balances the rich braid.
Creamy Noodles
Quick creamy noodles are an easy, comforting side for a hearty meal.
Monterey Chicken Braid
Ingredients
- 2 cups cooked chopped chicken
- 1¼ cups shredded Monterey Jack cheese, divided
- ½ (10-oz) package frozen chopped spinach, thawed and drained
- ⅔ cup sour cream
- ¼ tsp garlic powder, or to taste
- ¾ cup French fried onions (divided)
- 1 (13.8-oz) can refrigerated pizza dough
Instructions
- Preheat oven to 400°F.
- Roll out pizza dough vertically on a parchment-lined baking sheet into a long rectangle.
- Mix chicken, sour cream, 1 cup Monterey Jack cheese, spinach, garlic powder, and ½ cup French fried onions. Spread the mixture down the center of the dough.
- Cut 12 strips on each side of the dough. Braid by lifting strips across the filling to meet in the center, alternating sides.
- Bake 18–20 minutes, until lightly browned.
- Remove from oven, top with remaining ¼ cup cheese and reserved fried onions.
- Bake an additional 5 minutes until the cheese melts. Let rest a few minutes, then slice and serve.
Notes
- Use rotisserie chicken or any cooked chicken you have on hand.
- If substituting crescent dough, do not separate the rolls and seal perforations before filling.
- Be sure to remove excess moisture from frozen spinach so the filling stays thick.
- Make ahead by assembling and refrigerating the braid before baking.
- To freeze: bake, cool completely, wrap well, freeze, then thaw and reheat when ready to serve.
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