Chicken Squares

This was a very quick and easy meal that I fixed for lunch the other day.  They are very filling and really hit the spot.  🙂

Be sure to evenly distribute all of the filling onto the squares so that they bake evenly and you don’t have filling left over.   As I was making these I had the idea to make them into appetizers using one triangle of dough and less filling, creating 16 smaller pockets.  I’ll have to try that soon!

 

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Chicken Squares from Vintage Victuals

2 tubes of 6 Pillsbury crescent rolls – I used reduced fat
1 10-ounce can of chicken breast meat, drained
8 ounces of cream cheese – I used the 1/3 less fat kind
1/4 cup onion, finely chopped
1-1/2 teaspoons Worcestershire sauce
Dash of salt and pepper

Preheat oven to 350 degrees. Apply cooking spray to a large baking sheet or line with parchment paper and set aside. 

Roll out the crescent dough and divide into rectangles, pinching the seam of the 2 triangles together to form oblong rectangles of dough.

In a medium bowl, combine chicken, cream cheese, onion, Worcestershire sauce, and salt and pepper, creaming the ingredients together.

Spoon a dollop of the chicken mixture onto one side of each crescent rectangle. Fold one end of the rectangle over the filling to form a square. Pinch the dough together around the edges to seal, and place the squares on prepared sheet.

Bake the chicken squares for 20-25 minutes or until the crescent rolls are golden brown. Serve immediately.

Yields 8 squares.

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3 Comments (+add yours?)

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