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Cook'n with Betty Crocker 
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Savory Crescent Chicken Squares |
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Serves: 4 Print this RecipeDoris Castle - River Forest, Illinois Bake-Off® Contest 25, 1974 Grand Prize Winner This quick and easy warm chicken sandwich is perfect to serve for brunch, lunch or supper. 1 (3-ounce) package cream cheese, softened 1 tablespoon margarine or butter, softened 2 cups cubed cooked chicken * 1 tablespoon chopped chives or onion 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons milk 1 tablespoon chopped pimientos, if desired 1 (8-ounce) can refrigerated crescent rolls 1 tablespoon margarine or butter, melted 3/4 cup seasoned croutons, crushed Heat oven to 350°F. In medium bowl, beat cream cheese and 1 tablespoon softened margarine until smooth. Add chicken, chives, salt, pepper, milk and pimento; mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of 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. *TIP: Two 5-oz. cans chunk chicken, drained and flaked, can be substituted for cubed chicken. Nutrition Per Servings: Calories 500; Protein 27g; Carbohydrate 28g; Fat 31g; Sodium 890mg PICTURE: Top to bottom: Savory Crescent Chicken Squares, Chick-n-Broccoli Pot Pies (Main Dishes) From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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