Show Subscription Form




Crescent Chicken Squares Recipe

Publisher Photo
Through many years living on a farm, I've collected quite a few recipes using chicken. Family and friends tell me this is one of my best dishes featuring this versatile, tasty meat.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:2-4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2-4 servings

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 3 tablespoons butter, melted, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups cubed cooked chicken
  • 2 tablespoons milk
  • 1 tablespoon chopped onion
  • 1 tablespoon diced pimientos
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/4 cup seasoned bread crumbs

Nutritional Facts

1 serving (1 each) equals 539 calories, 34 g fat (15 g saturated fat), 110 mg cholesterol, 915 mg sodium, 29 g carbohydrate, trace fiber, 27 g protein.

Directions

  1. In a bowl, beat cream cheese, 2 tablespoons butter, salt and pepper until smooth. Stir in chicken, milk, onion and pimientos. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together.
  2. Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs.
  3. Bake at 350° for 20-25 minutes or until golden. Yield: 2-4 servings.
Originally published as Crescent Chicken Squares in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p81

Nutritional Facts

1 serving (1 each) equals 539 calories, 34 g fat (15 g saturated fat), 110 mg cholesterol, 915 mg sodium, 29 g carbohydrate, trace fiber, 27 g protein.

Reviews for Crescent Chicken Squares

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 25, 2011

Excellent recipe. I omit the onion and pimento also. I have had many requests for this recipe.

MY REVIEW
Reviewed Mar. 28, 2011

I am 42 years old, my mother used to make this for us growing up, and it is yummy, comfort food to my family and I. My brother, 52, is trying to get his wife to make it for him, as I have made it for them in the past. And it always boils down to, MOM. I have seen that a lady won the 1974 award from pilsbury for creating this. YUMMY! TRY IT! I love it just as is except I do not remember my mother putting pimento in it. AT ALL!

MY REVIEW
Reviewed Jan. 22, 2009

I omit the onion and pimientos, but add a little poultry seasoning, garlic powder, and cumin. My entire family loves these! I also use leftover rotisserie chicken to speed things along.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT