Crescent chicken squares make easy dinner

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Aunt Jeanne's Crescent Chicken Squares
(Pillsbury Recipe modified by WJW)


1 package (3 oz) cream cheese, softened
1 tablespoon Butter, softened
2 cups cubed cooked chicken (The Dill family boils chicken and then cuts it up into little squares)
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™refrigerated Crescent Dough Sheet
1 tablespoon Butter, melted
3/4 cup seasoned croutons, crushed


Preheat oven to 350°F.
Boil chicken and cut up into little square pieces.
In medium bowl, mix cream cheese softened butter; beat until smooth.
Add chicken, salt, pepper, onions, milk and pimientos; mix well.
Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal.
Spoon 1/2 cup chicken mixture onto center of each rectangle.
Pull 4 corners of dough to center of chicken mixture; twist firmly.
Pinch edges to seal.
Place on ungreased cookie sheet.
Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
Bake 25 to 30 minutes or until golden brown. 6. Enjoy!

Recipe from WJW

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1 Comment

  • James

    We all loved it. I used thighs and it did throw off a lot of fat so it took time but thicked up like a dream. It kind of beaded below the fat and then became sticky. That sticky glaze is great and I am glad I read the directions to be patient. Also, I was worried that I would hate the skin since I usually only like skin if it is baked very crispy but after cooking it so long the skin becomes almost part of the glaze. So glad I finally made this recipe after years of planning to try it! 

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