Chicken Crescent Squares

Lori Marie


I am a mother of 3 and married to a farmer...we use products off our farm to cook with. I have been collecting old time recipes for years - trying to teach my kids how it was in the "olden days." This is a family favorite of ours! I believe the time at the dinner table is very important and something that has been lost this day in age. Enjoy!!

pinch tips: How to Carve a Whole Chicken





Convection Oven


3 oz
cream cheese, softened
2 Tbsp
butter, melted
2 Tbsp
2 c
cooked cubed/shredded chicken
1/4 tsp
each salt & pepper
1/4 Tbsp
each onion powder & garlic powder (or more - to taste)
1 (8 oz.) pkg
crescent rolls
1 can(s)
cornbread stuffing, crushed
1 can(s)
cream of mushroom soup
1/2 can(s)

Directions Step-By-Step

In a bowl blend softened cream cheese, melted butter & milk. Mix in chicken & seasonings.

Seperate crescent rolls into 4 rectangles. Firmly press performations to seal.

Spoon 1/2 C. mixture into the center of each roll. Pull four corners of roll to the top center and twist slightly to seal. Press edges together to seal sides.

Place in greased 9×13. Spray tops w/ cooking spray and sprinkle crushed stuffing/croutons on top.

Bake @ 350 for 25 min, uncovered.

Top w/ gravy or soup mixture, and more crushed croutons/stuffing and bake an addition 10-15 min.
*I made a chicken gravy for this. I used about 1 C. chicken broth (heated on stovetop). Mix 1/2 C. milk with 1/4 C. flour – whisk or use a “shaker” to blend. Pour slowly into broth to make gravy thicken. OR you can mix a can of cream of mushroom soup w/ about a half can of milk for a quick gravy.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #Farm Fresh, #chicken