Missouri Crescent 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.

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.

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.

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.

CRESCENT CHICKEN SQUARES

Steps:

• Preheat oven to 350 degrees. Melt butter and set aside 2 T. for later.
• Blend softened cream cheese and remaining butter until smooth. Add all but last two ingredients and stir together.
• Separate crescent roll dough into 4 rectangles and pinch together the perforations between triangles in each.
• Spoon 1/8 of meat mixture into center of each rectangle. For each, pull the 4 corners of dough together at the top and twist. Seal edges by pinching dough together.
• Use reserved butter to brush each stuffed square, then sprinkle bread crumbs on top.
• Bake on ungreased cookie sheet for 25-30 minutes, until lightly browned.

MISSOURI CRESCENT CHICKEN SQUARES

Steps:

• Preheat oven to 350°F.
• Make sauce of soup, thinned to desired consistency with milk.
• Blend cream cheese and 4 tablespoons margarine until smooth.
• Add the chicken, mushrooms, pimentos, milk, salt, pepper and onion.
• Mix well.
• Separate rolls into 8 rectangles (not 16) and firmly press perforations to seal.
• Spoon 1/2 cup chicken mixture into center of each rectangle.
• Pull the 4 corners of dough to top center of filling.
• Twist firmly together then pinch seams to seal.
• Place square on two ungreased cookie sheets or one large.
• Brush each one with remaining margarine.
• Sprinkle with crushed crouton crumbs.
• Bake 20 to 30 minutes or until golden brown.
• Warm the cream soup sauce, and serve over the top.

SAVORY CRESCENT CHICKEN SQUARES

Steps:

• Heat oven to 350°F.
• In medium bowl, combine cream cheese and 1 tablespoon softened margarine; beat until smooth.
• Add chicken, chives, salt, pepper, milk and pimientos; mix well
• Separate dough into 4 rectangles. 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 margarine; sprinkle with crushed croutons.
• Bake at 350°F for 25 to 30 minutes or until golden brown.

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.

CRESCENT CHICKEN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix together the cream of mushroom soup, cream of chicken soup, cheddar cheese and milk in a heavy saucepan.
• Cook over medium heat until cheese is melted.
• Wrap chicken pieces in crescent rolls across a 2-quart long casserole dish. Sometimes I put the chicken completely under the crescent rolls and sometimes I layer the bottom first; it is a matter of preference.
• Pour soup and cheese mixture over the chicken and crescent rolls.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top is golden and bubbly.

CHICKEN CRESCENT SQUARES

Steps:

• Mix first five ingredients together.
• Open rolls, pinch diagonal cuts together to form rectangle. Put even amount of mixture on each. Fold over, pinch sides down. Brush with melted butter, sprinkle with crushed seasoned croutons.
• Bake in preheated 350 degrees F oven approx. 25-30 minutes, till golden & puffy. Makes 8 squares.