Cheesy Chicken and Broccoli Puffs for the dinner win! Made with rotisserie chicken and puff pastry, these puffs are delightfully easy to make and are a cheesy favorite with the family!
I’ve got another wonderfully easy and delicious QUICK dinner idea for you today – Cheesy Chicken and Broccoli Puffs.
Back in August I shared a variation of the chicken casserole recipe that I have been making for decades and this Cheesy Chicken Broccoli and Rice Casserole quickly became one of the most popular recipes on my site. Pinned over 170k times with rave reviews, I figured maybe you guys like chicken, broccoli, cheese, or maybe just the fact that it’s so gosh darn easy.
Casseroles are always a crowd favorite at my house but puffs come in a close second. I love how pretty puffs are and you can fill them with almost anything. Really.
Today I did a combination of broccoli, mushrooms, chicken and cheese and they were so tasty!
I used puff pastry for my “puff” which basically does a fantastic job of holding all that goodness inside. The puffs are super easy to make but you need to be careful not to overfill. Stretching the puff pastry too much leads to holes and leaks.
There are a lot of yummy variations you can try – like bbq chicken puffs with bacon and cheese, buffalo chicken puffs, ham and cheese puffs…basically if you’ve got some puff pastry and a couple more ingredients in your fridge you can throw this meal together in a jiffy.
Cheesy Chicken and Broccoli Puffs
Ingredients
- 1 tbsp olive oil or butter
- 1/4 small onion chopped
- 1 cup cooked chicken cubed
- 3/4 cup chopped broccoli
- 4 oz mushrooms sliced
- 2 sheets puff pastry thawed
- 1 cup shredded cheese cheddar, Swiss, Mexican blend
Instructions
- Preheat oven to 400 degrees.
- Saute onion in olive oil for 3-5 minutes or until translucent.
- Add mushrooms and continue sauteing for 2-3 additional minutes.
- Add broccoli and chicken and continue cooking for 2 more minutes. Set aside.
- Line a large baking sheet with parchment paper.
- Carefully unfold thawed puff pastry and cut into four squares.
- Roll each square out slightly to make a rectangle.
- Repeat with second puff pastry.
- Divide filling equally among puff pastry rectangles.
- Top with shredded cheese.
- Fold the sides over to close making sure to pinch the edges close.
- Bake for 20 minutes or until puffs are golden brown.
- Cool for 2-3 minutes before serving.
Nutrition
Winner winner chicken dinner:
Cheesy Chicken Broccoli and Rice Casserole
Tuscan Chicken Meatball Sandwich
20 Minute Skillet Chicken and Spinach Parmesan
Chicken Cordon Bleu Crescent Rolls
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Maureen says
Can’t wait to try these! A classy version of Hot Pockets; with puff pastry being much better choice.
Thanks!
Trish - Mom On Timeout says
Yup – classier 😉 Haha! I like that!
ELAINE BELL says
I missed out on the puff pastry recipe. Where can I find it?
Trish - Mom On Timeout says
I don’t make my own, I buy it at the store Elaine 🙂
Sara says
I’m excited to make these! Thank you for sharing the recipe.
Can I freeze the extras?
Trish - Mom On Timeout says
I don’t know for sure Sara because I haven’t tried. For some reason I don’t think the puff pastry would reheat so well…
Cressida Joy says
Nice chicken crescents.
Trish - Mom On Timeout says
Thank you Cressida!
Thalia @ butter and brioche says
I love how simple and delicious these chicken puffs are. I definitely am craving a couple to devour right now.. all that chicken and cheesy goodness looks so wicked!