Tuesday, June 1, 2010

Crescent Chicken Squares

This is a recipe from an old cook book of my moms called Rave Reviews. I only make it a few times a year because it's very rich with all the cream cheese inside and the buttery crescent rolls...but it sure tastes good!

Crescent Chicken Squares
1 (8 oz.) pkg cream cheese, softened
4 TBSP butter or margarine, melted
4 cups chicken, cooked and cubed
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
2 cans crescent rolls
1 TBSP butter, melted
Seasoned bread crumbs
1 (10 3/4 oz.) can cream of chicken mushroom soup
1/3 soup can milk

 1. Combine cream cheese, 4 TBSPs butter, chicken, milk, salt and pepper. Mix well. Separate 2 cans of crescent rolls into 8 rectangles. Press perforations to seal. Spoon 1/2 cup chicken mixture into each rectangle.

 2. Pull 4 corners to the top of filling and twist firmly. Seal the corners. Place on ungreased cookie sheet and brush the 1 TBSP of melted butter. Sprinkle with seasoned bread crumbs. Bake 20 to 30 minutes at 350 degrees until golden brown. Combine soup and milk to make a sauce which is poured over the squares when served. Serves 8.



Mmmm, I love these! My sister calls them Chicken Pillows, but I like your name better.