Any day – any time, this is all right by me …
Crescent Chicken Squares!
I’m thinking childhood favorite here. If we ever had dinner guest over and my mom wanted to prepare something on the fancy side, this would be on the menu. She said it was a winner many years ago for a Pillsbury cooking contest which she quickly added it to her collection. You can still find the recipe on the Pillsbury’s site along with lots of other yummy ideas. AND you can also still find it in my moms favorite cook book that she gathered her tried and true recipes in with yellowed tape and recipes written that are now faint pen markings. You will also see my early writing and artistic skills still beautifully preserved, it’s pretty cool.
What I remember most about the filling was that if, and only if there happened to be any left, I was allowed to enjoy it chilled served on salty crackers! Still love it that way.
The recipe calls for you to use Pillsbury Crescents, their version of croissants that you can make fresh at home yourself. One tube (8 Crescents) will make 4 Crescent Chicken Squares, so we usually make enough for 8 in our house …. that is until the boys appetites dictate otherwise. 😉
You can also make these into mini bite size Crescent Chicken by using the single triangle that is already perforated and serving them up as appetizers.
You can make this recipe using the croissants or forego the light, flaky and buttery croissants and pile the Chicken “salad” up on a lovely fresh green salad for a lighter meal. It also is great served as a sandwich and toast it! So tasty and easy to make.
I have adapted the original recipe somewhat over the years to my taste and I skip cooking my own chicken (because I can) and now I use a rotisserie chicken instead, a big time saver and economical too. Nowadays, by the time you buy a lovely bird, prep it and cook it, it will cost you more than buying a fresh and hot rotisserie chicken from the deli. I also like to make the chicken filling either early in the day or the night before, as this allows for the flavors to come through. It’s one of those foods that just taste better the second day. 🙂
- 2 (8 oz) Pillsbury Crescent Butter Flake Roll dough
- 6 cups cooked Chicken, shredded (I use a deli bought Rotisserie chicken)
- 6 oz Cream Cheese, softened
- 2 Tbls Milk
- 1 Tbls chopped Pimento Pepper (jarred Roasted Red Peppers)
- 1/4 cup Spring Onions, chopped
- 1 Tbls Chives, chopped + extra for garnish
- 1 tsp Garlic Powder
- 1/2 - 1 tsp Salt
- 1/4 - 1/2 tsp Pepper
- 1 - 2 tsp Sriracha Sauce
- Butter (optional for brushing tops of Crescents if not using the Butter Flake flavored Crescents)
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Using 2 forks, shred the chicken, enough to make up 6 cups.
- In a large bowl, add in the shredded chicken, softened Cream Cheese and blend well.
- Add in Milk to loosen the Chicken mixture slightly. Mix in the chopped Pimento, Onions, Chives, Garlic Powder, Salt and Pepper to taste and Sriracha Sauce to taste.
- Blend everything well.
- Separate the dough, cutting along the perforations to form 4 rectangle, pressing the perforations firmly to seal.
- Spoon 1/2 cup chicken mixture over the center of one rectangle. Pull the 4 corners of dough to center of chicken mixture and twist and pinch firmly and sealing edges.
- Place on parchment lined baking sheet (if using Butter Flake Crescents continue on to bake). If using original or plain flavored Crescents, then you will need to brush tops of dough with 1 tablespoon melted butter so they will brown.
- Bake for 20 - 25 min or until golden. Remove and serve.
- Garnish with Chives (optional).
- Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
Crescent Rolls are Pillsburys quick and easy name for Croissants. You can also use your preferred ready to bake Croissants. To make mini bite Cresent Chickens, simply use one perforated triangle per crescent filled with 1 Tbls of Chicken filling. Bake for 15 minutes or until golden brown.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.