This is a recipe that my Mom used to make when I was a kid, and I have always loved it. So, of course, now chicken squares are one of my go-to meals. They are stuffed full of flavor and so easy to make, taste delicious, and go perfectly with just about any side dish! Try it out next time you are looking for a great homecooked meal!
55 MINUTES (PREP & BAKE)
1 can Pillsbury Crescent Rolls
1½ cup Boiled chicken
1 package of cream cheese
2 tablespoons milk
1 small onion, chopped
1 red Pepper, chopped
1/2 cup Celery, chopped
2 tablespoons melted unsalted butter
1 can cream of mushroom soup
Salt & black pepper to taste
Preheat oven to 350°F.
Bring a pot of water to a boil, add chicken and let simmer for about 10 minutes. Drain and allow to cool.
In a medium bowl, mix cream cheese and milk until smooth. Then, add chopped onion, pepper, and celery and mix well.
Shred the chicken and add into the cream cheese mixture - mix well.
Take the crescent rolls and separate dough into 4 squares. Take the cream cheese mixture and form 4 medium sized balls. Place the balls into the middle of the dough. Pull the 4 corners of the dough to the center of the cream cheese ball and pinch together. Then, pinch the edges to seal.
Place on an ungreased cookie sheet. Melt butter and brush the tops of the dough. Sprinkle with a dash of salt and a pinch of black pepper.
Bake for 25-30 minutes. You want the dough to turn golden brown.
Meanwhile, heat up the cream of mushroom soup to serve over the top of the chicken squares. Serve with a side of rice or salad.
Serve hot and enjoy!
Tip: You can also prepare the chicken squares and freeze them to cook later! Freeze up to 4 months. Enjoy and buon appetito!!