Chicken Crescent Squares
Y'all, this recipe is a classic. Chicken crescent roll squares is one of my favorite dinner recipes growing up. Creamy chicken filling with a flaky crescent roll crust- to die for. It's absolutely delicious!
- 6 oz. cream cheese
- 6 Tbsp. butter, melted, then divided
- 4 cups chicken, shredded or cubed
- ½ tsp. salt
- ¼ tsp. pepper
- 4 Tbsp. milk
- 2 Tbsp. onion, finely chopped
- 2 Tbsp. pimientos
- 2 8 oz. cans of crescent rolls
- 2 Tbsp. panko crumbs
Preheat oven to 375 degrees.
Bake and shred or cube chicken until you have 4 cups. I use two large or 3 medium size breasts.
Mix the cream cheese, half the butter, shredded or cubed chicken, salt, pepper, milk, chopped onions and pimientos. Stir until combined.
Open crescent rolls and put two crescent rolls side by side to create a rectangle and press seams together.
Fill the crescent roll with ⅛th of the chicken mixture and pull the corners of the roll over the mixture. Press the edges together.
Repeat 8 times.
Brush each crescent square with remaining melted butter and sprinkle some panko on top.
Bake at 375º for 15 minutes.
- I didn't include the time needed to bake your chicken in the recipe, but if you don't start with cooked and shredded chicken, add about 45 minutes to the time.
- This is a great recipe to use up shredded chicken from the freezer.
- It's really easy to stir the filling up in a stand mixer, but you can stir it by hand, too!