Sunday, February 2, 2014

Savory Crescent Chicken Squares

This recipe came from a dear friend who had us over for dinner one night, these were amazing and simple.  You can also use turkey too, so this is a great recipe for leftovers from Thanksgiving.  You can also make the chicken mixture up ahead and refrigerate it, then just heat it a little before you put it in the crescent rolls so it will cut down on baking time.

4 oz Cream cheese (can use 1/3 less fat cream cheese)
5 TBS butter or margarine
4 Cups cooked cubed chicken breast (about 2 lbs boneless, skinless)
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
2 TBS chopped onion (or dry minced) or if you have picky eaters use onion powder.
2 cans crescent rolls (can use reduced fat rolls)

Sauce:  1 can mushroom soup mixed with 2/3 cup milk and warmed.  Or chicken gravy heated.

Melt margarine in fry pan - add chicken and onions (minced or powdered), stir in cream cheese, milk, salt and pepper.  Mix well.  Let cool a little.  Separate rolls into 8 rectangles and firmly press perforations to seal.  (Makes 4 squares), repeat with the second can of rolls.  
Spoon 1/2 cup chicken mixture into center of each square.  
Pull 4 corners to the top and seal the edges.  Place on cookie sheet and bake approx. 15 to 20 minutes, or until brown at 375 degrees.  After removing from oven spoon mushroom sauce or chicken gravy over the top.  

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