I have made these yummy squares for both dinner and as an appetizer at a party I attended.
Check out what my pals over at Group Recipes had to say about this awesome recipe:
A $25,000 Grand prize Winner at the 25th Pillsbury Bake-Off in 1974, and it is just as good today! Just about everybody in my family has this recipe, and it’s one of my childhood favorites. I like to serve it with a cream sauce and tiny green peas.
I love vintage recipes, especially ones that won a $25,000 grand prize! These yummy croissant chicken squares are worth every penny.
Ingredients
1 3-oz. package Philadelphia cream cheese, softened
3 tbs. margarine or Kerrygold butter, melted
2 cups cubed cooked Tyson chicken or two 5-oz. cans boned chicken
1/2 tsp. Morton salt
1/8 tsp McCormick pepper
2 tbs. TruMoo milk
1 tbs. chopped chives or onion
1 tbs. chopped pimiento
1 8-oz. can Pillsbury Refrigerated Quick Crescent dinner rolls
3/4 cup seasoned croûtons, crushed
Instructions
Heat oven to 350 degrees
In medium bowl blend cream cheese, and 2 tbs. of the margarine or butter, until smooth.
Add next 6 ingredients; mix well.
Separate dough into 4 rectangles; firmly press perforations around edges together to seal.
Spoon 1/2 cup meat mixture onto center of each rectangle.
Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.
Place on un-greased cookie sheet. Brush tops with reserved 2 tbs. of margarine; sprinkle with crouton crumbs.
Bake at 350 for 20-25 mins. or until golden brown.
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Quick Tip: I love serving this delicious casserole with steamed veggies and freshly baked bread. Yum!
Thank you to Group Recipes for this great recipe.
So you use 4 rectangles with edges pressed together to make these? That means you only make 2. Do you share with someone else if there are 4 of you eating. This is so confusing to me.