Another easy recipe

Since I got so much great feedback (and even got published!) the last time I shared an easy recipe, I've decided to share another. But don't laugh. It, like the first, contains crescent rolls, and has an obvious, no frills name: chicken squares. I promise these are the only two things I make that call for crescent rolls...and they're both delicious. These are Scott's favorite (he wanted me to mention that). And when they're finished, they don't really look like squares, but that's the name. Again, I got this from my mom. I believe it came from a magazine or something years ago. I remember the first time she made them when I was growing up. These are a once every two or three weeks recipe in our house because I can get Landen to eat chicken by making them. Just plain chicken is pretty dicey at times for her. 


Here are the ingredients:


2 rolls of Pillsbury crescent rolls (buy the Pillsbury ones - the cheap ones don't work, I promise)


1 block of cream cheese (I use 1/3 less fat)


3-4 TBS milk


1/2 tsp salt


1/4 tsp pepper


3 TBS butter melted


1 can of white meat chicken - chopped (I use 12-16 oz)


Preheat oven to 350.


First, melt the butter and soften the cream cheese for easy mixing. Add milk, salt, pepper and chicken and mix together. The mixture will be a little soupy. That's ok. 


Unroll crescent rolls and separate into eight squares (two rolls per square). Pinch the perforation together to form the square.

Next, spoon some of your mixture into the center (about 1/4-1/2 cup). Then pull the corners together and twist. Try to keep the mixture from coming out the sides because it's difficult to get back in and can get messy.

Finally, pop them in the oven for 20-25 minutes. Bake until they're golden brown. 

Caution, they will be extremely hot inside, so if you're feeding to little ones (or big ones) cut them open to cool for a few minutes. Enjoy!