I have been making Chicken Crescent Squares for years. Growing up I lived down the street from Shauna, one of my oldest and dearest friends. Shauna’s mom, Pam, was always cooking up something amazing in her kitchen. I remember Shauna and I would sit on the edge of the kitchen floor (no food on the carpet!) and drink crème soda while we watched Nickelodeon. Another one of my favorite recipes that hails from Pam’s kitchen is German Pancakes. Maybe I will make it this weekend and share the tasty fare!
So I hope you all enjoy this version of Pam’s Chicken Crescent Squares!
Chicken Crescent Squares
(Adapted from Pam Ibarra)
1/8 tsp pepper
1/4 tsp salt
2 tbsp chopped onion
2 tbsp milk
2 cups cooked cubed chicken (about 2 big pieces- there will more than you need so I save some plain chicken for Lily).
2 tbsp melted butter
4 oz. cream cheese at room temp (I one with less fat).
1/3 cup corn (or peas, whatever veggie you like).
8 oz crescent roll package (I use store brand, reduced fat).
Spray butter or 1 tbsp melted butter.
Pregresso bread crumbs, Italian style.
-Preheat oven to 350 degrees.
-Cook and cube your chicken.
-In a bowl mix your cream cheese and 2 tbsp of melted butter until creamy.
-Add in chicken, salt, pepper, onion, milk, and corn (or veggie of your choice).
-On a ungreased baking sheet roll out your crescent rolls keeping two triangles together forming a square.
-Use your fingers to seal the triangles together.
-Spoon your chicken mixture into the center of the square.
-Pull the four corners of the crescent square to seal mixture in.
-I use spray butter on top, or you can brush 1 tbsp melted butter.
-Sprinkle the Progresso breadcrumbs over the buttered squares.
-Bake for 18-20 minutes until it is light golden brown (This makes 4 squares)