Crescent Chicken Squares

It was a Wednesday night. I came home from work and played out the usual “What am I going to make for dinner tonight?” routine. With limited supplies in the refrigerator, I had to find something simple. Crescent Chicken Squares it was. I perspired over a hot stove cooking the chicken, worked my fingers to the bone shredding and dicing the cooked meat. I waited patiently by while the crescents cooked so not to burn my wonderful dinner I had made with love for my family.

That reminded me, “where was my family?” About that time I heard the catchy text message chime on my phone. The kids had decided they were going to eat pizza at a friend’s house. No problem, hubby and I would have a nice quiet dinner to ourselves. Ring, ring, ring (That was the sound of my phone ringing.) My husband decided he was going to grab a bite to eat with the guys from work before he came home.

Wednesday night was the night I slaved away in the kitchen to make a nice family meal that I enjoyed all_by_myself.

And then I enjoyed it again for lunch the next day.

And I’m not exaggerating one bit. Honestly.

Crescent Chicken Squares
*Recipe from TastyKitchen.com

1 can refrigerated crescent rolls
1 1/2 cups cooked, chopped chicken (if you don’t want to cook it, use 2 cans of chicken instead)
6 ounces cream cheese, softened
3 tablespoons butter, softened
1/4 teaspoon onion powder
2 tablespoons milk
1 dash salt
1 dash pepper

Mash cream cheese and butter together in a medium bowl. Mix in onion powder, milk, salt & pepper. Stir chopped chicken into mixture.

Separate crescent rolls into 4 rectangles. When unrolled you will be able to see 4 rectangles easily. Spoon the chicken mixture into the center of each rectangle. Close the pocket by pulling all 4 corners together at the top and pinch down each seam to ensure none of the creamy mixture escapes.

Bake in a 350 degree oven for 20 to 25 minutes, or until golden brown.