Monday, October 18, 2010

Chicken Squares

I LOVE trying new, outta the box recipes. Here's one that I thought would be a good Sunday football meal but it would really be good anytime. My man BIG time loved it and so did my 3 year old. It's going to become a regular. I think you could maybe even make these and freeze them inside the dough uncooked? If so, I'm guessing you'd just have to pull them out and bake them. I got this from my friend at Musing Foodie.

Chicken Squares
Here is what you need:
2-3 chicken breasts - cooked and shredded
1 8 oz package cream cheese
1/2 a stick of butter
3 T. onion
1/2 c. milk
Salt / Pepper
2 tubes of crescent rolls (8 each) (this mixture actually lasted 3 crescent roll cans worth for me)
1 can cream of mushroom soup

Musing Foodie says:
Take several cooked chicken breasts and shred them, adding in a package of cream cheese, half a stick of butter, 3 tablespoons of finely minced onion, 1/2 cup of milk and some sea salt and pepper. It makes a rich chicken salad consistency and you'll want to begin spooning it down right then and there, but control the urge as you pop open a tube of crescent rolls, mush two together so it makes a rectangle and then place a generous scoop in the center. Pull all four corners up to meet and then seal the sides by squeezing the seams together. You don't want the chicken salad mixture to leak out while baking - so squeeze those seams good!

I sprinkle seasoned stuffing mix on top and bake at 350 degrees for about 20ish minutes, until the top is nice and golden brown. Cream of mushroom soup diluted with several tablespoons of milk makes an excellent sauce to spoon over each Chicken Square prior to serving. I love these.


Happy Four said...

Thanks for the new recipes. I can't wait to try them out on my little crew.

Donna said...

I'm going to try this out next week. S ound DELISH! And I love HPS recipes:)