Chicken Squares

There are certain dishes that were staples in our household when I was growing up, and, as I'm sure is true for most anyone, those particular dishes hold a very special place in my heart. I still love them like I always have, but now I may even love them more - both for the whole nostalgia thing and, most importantly, that I now get to prepare and enjoy them with my family now that I'm an adult. I can only hope that my daughter loves them as much as I do!

I've seen versions of today's recipe floating around the internet/on Pinterest, all with varying titles and preparations. None of them have been quite exactly the same as this one, though. It was one of my favorites as a kid and has actually become one of my husband's favorites now (which, of course, I LOVE). I've tried at least one variation of this (I used jalapeno cream cheese along with chopped tomatoes, onion and bell pepper, just as info), but I just can't stop coming back to the original. So, my dear friends, I give you: Chicken Squares. Simply amazing! I hope you enjoy.

Chicken Squares

3 oz cream cheese, softened

1 tbs milk

3 tbsp. margarine, melted

1 tbsp. chopped chives

2 cups cooked chicken, chopped (use a grocery rotisserie to save time!)

1/4 tsp salt

1/8 tsp pepper

1 tbsp. chopped pimentos (about 1 small jar)

1 8 oz can refrigerated crescent rolls

3/4 cup seasoned crushed croutons or crushed cheez-its

 

Preheat oven to 350 degrees. Blend softened cream cheese and two tbs melted margarine until smooth. Add cooked chicken, salt, pepper, milk, chives and pimento. Mix well.

 

Separate dinner rolls into 4 rectangles (so you'll have two rolls become one rectangle). Seal perforation. Spoon 1/2 cup chicken mixture onto the center of each rectangle. Pull the four corner of the dough to the center of the mixture to make a "pouch." Seal.

 

Brush tops with remaining 1 tbs melted margarine. Sprinkle crushed croutons/cheez-its over top. Bake in preheated oven for 20-25 minutes.

 

Until next time...

 

Cheers!