I first tasted this wonderful dish at my friend Lila Kiswani’s home when I was a senior in college. Lila had invited me over to have lunch together (and of course do some free laundry which was ALWAYS a blessing). I believe this recipe won the Pillsbury recipe contest in either 2000 or 2001. In any case, it’s an award winner in our family. We all LOVE these melt-in-your-mouth-makes-you-want-to-slap-your-mama chicken squares!
Mix your softened cream cheese, butter, milk and seasonings together. If you don’t have chopped onion available, just use granulated onion. (It won’t talk back to you like the real onions have a tendency to do!)
Mix in your cooked, chopped chicken. By the way, if you end up with leftover filling, it makes a FABULOUS chicken salad sandwich the next day. Just sayin’…
Split your crescent rolls into four squares. You’ll need to press together to get rid of any seams.
Divide your chicken filling evenly onto the four squares. Fold dough corners up to completely cover the filling.
Sprinkle the crushed coutons covered in melted butter on top of each square and bake @ 350 for 25-30 minutes.
The yummy end results!
Now, if I can make this dish while having a 15 pound baby strapped to the front of me the entire time, then you can make this no trouble at all!
Hope you enjoy the dish!
Savory Chicken Squares – by Lila Kiswani
4 oz. cream cheese 1/8 tsp. pepper
1 T. butter, softened 2 T. milk
2 C. chicken, cooked & cubed 8 oz. can of Pillsbury crescent rolls
1 T. onion, chopped 1 T. butter, melted
¼ tsp. salt ¾ C. croutons, crushed
DIRECTIONS: Preheat oven to 350 F. Grease a cookie sheet. Mix cream cheese and butter. Add chicken & onion, salt, pepper and milk. Separate dough into 4 squares. Evenly divide chicken mixture on the 4 squares. Fold in the sides of each piece of dough and firmly press edges to cover all of the chicken. Mix the melted butter and croutons and sprinkle on each square. Cook at 350 for 25-30 minutes.