Golden Chicken Squares Food

SAVORY CRESCENT CHICKEN SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
• Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
• Bake 25 to 30 minutes or until golden brown.

SIMPLE CHICKEN SQUARES

Steps:

• Preheat oven to 375°F.
• Shred chicken and mix with cream cheese and onion.
• Spoon the chicken mixture into an opened crescent roll and pull edges up and over in order to create a square or pocket shape.
• Bake in the oven for about 9-10 minutes.

CHICKEN SQUARES

Steps:

• Preheat oven to 350 degrees.
• Blend butter with cream cheese Add milk and onion. Stir in chicken. Add salt and pepper.
• Separate dinner rolls into four rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into center of each rectangle. Fold over two opposite sides to meet in the middle forming a square. Press the other two edges together to seal.
• Brush top with melted butter and dip into bread crumbs. Place on non stick cookie sheet crumb side up.
• Bake at 350 degrees for 20-25 minutes until browned.

SAVORY CRESCENT CHICKEN SQUARES

Steps:

• Blend cream cheese with 2 Tbsp butter until smooth.
• Add next five ingredients and mix well.
• Spoon 1/2 C meat mixture onto 2"triangles" of dough.
• (don't separate, so you actually have a "square") Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching.
• Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown.

GOLDEN CHICKEN SQUARES

Steps:

• Put half of bread cubes in an 8 x 12" greased pan.
• Combine chicken, onion, mushroom soup, mayo and seasonings.
• Spoon over bread cubes.
• Top with remaining cubes of bread.
• Beat eggs slightly and blend with milk.
• Pour over bread.
• At this point, cover and refrigerate overnight if you choose to do so. If not, continue with below instructions without refrigerating (I have made both ways and notice no difference.).
• Before baking, top with undiluted cream of chicken soup.
• Bake at 325 for 1 hour.
• Sprinkle cheese over top and bake 5 minutes more.
• Let stand 10 minutes before serving.

CRESCENT CHICKEN SQUARES

Steps:

• In a bowl, beat cream cheese, 2 tablespoons butter, salt and pepper until smooth. Stir in chicken, milk, onion and pimientos. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together. , Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs. , Bake at 350° for 20-25 minutes or until golden.

EASY CHEESY GOLDEN POTATO SQUARES

Steps:

• Peel the potatoes and place in cold water to prevent turning dark; set aside.
• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Melt butter in a large skillet.
• Add in onion and garlic; saute until soft (about 5-6 minutes).
• Add in the evaporated milk and bring to a boil, then remove from heat.
• In a large bowl, combine the eggs, salt and pepper; beat until frothy.
• Shred the potatoes, and add to the egg mixture; toss to combine.
• Add in the milk mixture; stir to combine.
• Set aside about 1 cup of cheese and add the rest to the potato mixture, and mix well.
• Transfer the mixture to prepared baking dish.
• Bake for about 45 minutes.
• Remove from oven and sprinkle the remaining cheese on top and return to oven, bake for an additional 25-30 minutes.
• Cut into squares and serve hot.

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.

GOLDEN SQUARES

Steps:

• Mix together graham cracker crumbs, chocolate chips and nuts.
• Blend in condensed milk.
• Pour into an 8x8x2" pan which has been greased and bottom lined with waxed paper and greased again.
• Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown.
• Remove from pan immediately to a wire rack, and remove the waxed paper.
• Cool.
• Cut into 2" squares - makes 16 squares.