chicken crescent squares

Name: Chicken Crescent Squares
Yield: 4
Cuisine: Southern
Ingredients: 3 ounce(s) cream cheese, softened; 2 tablespoon(s) butter, melted; 2 tablespoon(s) milk; 2 cup(s) cooked cubed/shredded chicken; 1/4 teaspoon(s) each salt & pepper; 1/4 tablespoon(s) each onion powder & garlic powder (or more - to taste); 1 (8 oz.) package(s) crescent rolls; 1 can(s) cornbread stuffing, crushed; 1 can(s) cream of mushroom soup; 1/2 can(s) milk

(2 RATINGS)

36 Pinches 1 Photo

Lori Marie

Ada, OH

Updated on Dec 2, 2012

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!!

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prep time

cook time

method Convection Oven

yield 4-8 serving(s)

Ingredients

3 ounces cream cheese, softened
2 tablespoons butter, melted
2 tablespoons milk
2 cups cooked cubed/shredded chicken
1/4 teaspoon each salt & pepper
1/4 tablespoon each onion powder & garlic powder (or more - to taste)
1 (8 oz.) package crescent rolls
1 can cornbread stuffing, crushed
1 can cream of mushroom soup
1/2 can milk

How To Make chicken crescent squares

Step 1

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.

Step 2

*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.
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