Note: I first published this recipe for Chicken Squares in 2014. They’re still a great option for dinner, especially after a full day of homeschooling. They are quick to make, use up leftover chicken, and are quite tasty, too. Life Hack 101!
If you’ve been following my monthly menu plans, you know that Chicken Squares make a frequent appearance. This Chicken Squares recipe is a throwback to the early days of my marriage; they were actually the first meal I made for my husband, and he told me he really liked them. I took him at his word, so I made them again. And again. As in often. 🙂
Needless to say, he burned out on the recipe after a few years, and I quit making the Chicken Squares. Recently, I’ve pulled the recipe for Chicken Squares out of the recipe file in hopes that a 10-year break would re-open the possibilities of adding them to the menu plan again.
The good news is that my kids love the Chicken Squares, so they’re back on list of potential meals each month. Which is good, because Chicken Squares are a great way to use up roasted chicken leftovers, and they’re really pretty, too. Add a side salad or some bright green broccoli, and you have a lovely plate! If you’d like to give them a try, here’s the recipe. Just don’t make them too often, or your family might burn out on them! 🙂
Ingredients
1 (8-oz.) package of cream cheese
3 Tbs. butter, melted
2 cups cooked, shredded chicken
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. milk
1 package crescent rolls
Crushed croutons
Instructions
1. Blend cream cheese and 2 Tbs. of the butter until smooth.
2. Add the chicken, salt, pepper, and milk. Mix well.
3. Separate crescent rolls into 2-roll squares. Pinch together to form a square.
4. Drop ½ cup chicken mixture into the center of each square.
5. Bring opposite sides of the crescent-roll square together up and over the chicken mixture and pinch together.
6. Brush tops with the remaining melted butter and sprinkle with crushed croutons.
7. Bake at 350 degrees for 25 minutes. Makes 4 squares.
- 1 (8-oz.) package of cream cheese
- 3 Tbs. butter, melted
- 2 cups cooked, shredded chicken
- ¼ tsp. salt
- ⅛ tsp. pepper
- 2 Tbs. milk
- 1 package crescent rolls
- Crushed croutons
- Blend cream cheese and 2 Tbs. of the butter until smooth.
- Add the chicken, salt, pepper, and milk. Mix well.
- Separate crescent rolls into 2-roll squares. Pinch together to form a square.
- Drop ½ cup chicken mixture into the center of each square.
- Bring opposite sides of the crescent-roll square together up and over the chicken mixture and pinch together.
- Brush tops with the remaining melted butter and sprinkle with crushed croutons.
- Bake at 350 degrees for 25 minutes. Makes 4 squares.