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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peggy's Savory Crescent Chicken Squares Recipe

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This recipe for Peggy's Savory Crescent Chicken Squares is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 6 ounce package cream cheese, softened
6 T. melted margarine
4 cups cooked chicken
½ tsp. salt
¼ tsp. pepper
4 T. milk
2 T. chopped chives or onion
2 T. Chopped pimento
2 - 8 ounce cans Pillsbury Crescent Rolls©
1½ cups crushed seasoned croutons
3/4 cup cheddar cheese, grated
Directions:
Directions:
1. In a medium bowl, blend cream cheese and 3 tablespoons margarine (reserve 3 Tbsp) until smooth.
2. Add the next 6 ingredients. Mix well.
3. Seperate crescent rolls into 8 rectangles, firmly pressing perforations to seal.
4. Spoon ½ cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture. Twist top slightly and seal edges.
5. Brush with melted margarine. Roll or sprinkle in the crushed crouton crumbs.
6. Bake on ungreased cookie sheet at 350º for 20-25 minutes. Serves 8.

Note: You can add the shredded cheese into the mix before adding to crescent rolls or sprinkle over the top prior to baking or a little of both.
Personal Notes:
Personal Notes:
Honestly, this is one of my favorite meals! When Peggy served these at a recent meal, I had to have this recipe. This is truly a "comfort food" and truly warms the spirit and tummy! Thank you, Peg, for another great recipe!

 

 

 

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