Wednesday Recipes...Spring Chicken Take #2...Crescent Chicken Squares

This is one of those recipes my daughter requests when she comes home to visit. Fellow mothers, doesn't that sound strange? My girl should live here, but, no, she had to go and grow up. Looking forward to seeing her in May!

Crescent Chicken Squares

Ingredients:

2 cups cooked chicken pieces

3 tablespoons butter, softened

1 tablespoon chopped onion (perfectly fine to go over a little--more flavor never hurt)

1/4 teaspoon seasoned salt

3 ounces cream cheese, softened

2 tablespoons milk

1 tablespoon chopped pimento

1/8 teaspoon pepper

1 8 ounce can crescent rolls (I sometimes use two cans and fill the squares less overflowing)

1/2 to 3/4 cup Pepperidge Farms seasoned stuffing (he original recipe called for crushed croutons but I find the stuffing easier and tastier)

Directions:

1. Preheat oven to 350 degrees.

2. In medium bowl, blend cream cheese and butter until smooth. Add chicken pieces, salt, pepper, milk, onion, and pimiento. Mix well.

3. Separate crescent rolls into 4 rectangles. Firmly press perforations to seal.

4. Spoon 1/2 cup of mixture (or 1/3 to make the mixture stretch further). Pull four corners of dough onto center of chicken mixture. Twist slightly and seal edges.

5. Brush tops with 1 tablespoons butter, melted.

6. Sprinkle with stuffing, pressing crumbs into the dough to make stick. The more crunch, the merrier!

7. Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown.

   
   

   Serves four or more, depending on how you divide! Sure to be a family favorite!

   
   

   Note: I've found variations of this in many fundraiser cookbooks--hard to know which one to give credit to!! Blessings, Christina