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Crescent Chicken Squares


Last updated 8/12/2008 at Noon

In 2001, my sister, Vivian, from Houston, my daughter, Carol, from Louisiana and niece, Karen (daughter of my dear deceased sister, Katherine) from the San Antonio area came to visit for a “girl’s” fun weekend.  Also joining us was my daughter, Lori, who lives right here in Bridge City. We shopped and played hard the whole time.

One of the places I took them for an outstanding lunch was the Southern Magnolia Tea Room, Orange. In the front part of the tea room, is a mini-gift shop. That is where I purchased this cookbook titled “Senior Samplings LCM Seniors 2001.” It is a collection of various homemade recipes and a project of the Little Cypress and Mauriceville 2001 seniors. It is only a small book (98 pages) but every recipe is exceptional. This recipe is on page 33 and was contributed by Jennifer Williams’ mom.

In May, I prepared this dish for Mac’s and my dinner. For side dishes, I served lima beans and a fruit salad. I rate this as a five star entrée and a KEEPER.

I am grateful to the 2001 senior group that put this recipe book together. It is a winner.

• 4 oz. cream cheese, softened • 4 Tbsp. butter or margarine, melted & divided • 2 cups deboned chicken, cooked (I used chicken breasts) • 2 Tbsp. milk • 2 Tbsp. green onions, chopped • 1 (8oz.) can crescent dinner rolls

Blend cream cheese and 2 Tbsp. butter until soft and smooth. Add chicken, milk, green onions and mix well. Separate crescent dough into 4 rectangles and firmly press to seal each into a rectangle. Place 1/4 of the chicken mixture in the center of each rectangle. Pull the four corners of the dough to the top center of the chicken mixture and seal together. Brush the dough with the remaining butter. Bake at 325o for 2 1/2 hours



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