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!



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.

3 Comments (+add yours?)

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