Chicken Squares, er, I mean Rounds

Posted on May 15, 2008
Filed Under Main dishes

At least mine didn’t turn out square! And there’s nothing else square about them except the chunked up chicken, so I’m pretty sure the ending shape was supposed to be square. But, I don’t want to get hung up on trivial details. The taste, of course, is what’s most important and that passed with flying colors! Although, depending what you’re talking about, square versus round would not be a trivial detail… for example, the tires on your car or the boxes you’re stacking.

Three things were just going on in my kitchen simultaneously (none of which were the chicken squares, so why am I writing this?)… I just got done doing the first major step of this week’s “Out of My Comfort Zone” recipe that I’ll post Friday p.m. or Saturday a.m. (by major, I don’t mean major like butching a chicken). I also just got done making layered finger jello for the school picnic tomorrow. And I just got done making a pumpkin roll, also for the school picnic. We’re supposed to bring 2 things and the hot dogs and hamburgers will be provided. If we’d have a beautiful warm day tomorrow like today was, that would be so perfect. Can you believe that we’ve already had to cancel the school picnic ball game because of snow?! And then the next year, we go home sweating and sporting sunburns! That’s Wisconsin weather for ya!

Now, back to our chicken squares. This recipe is taken from the 500 Years in the Kitchen cookbook. Isn’t that just a catchy name for a cookbook? I’d say they added up a group of women’s years in the kitchen. Or maybe they figured up how long it took to make each recipe, added it all together, and discovered that if you’d make every recipe in the book, starting with the 1-2-3-4-5 Spare Ribs on page 1 and ending with Vanilla Foaming Bath Oil on page 136, that it would take you 500 years. Ok, just kidding on that one. It would make more sense that the ladies’ years of cooking would be added up because it was compiled by the Badger Women’s Club from Hayward, WI. Wisconsin is called the Badger State, if you didn’t already know that. I know it because I live here, but I might not otherwise. I know a few others too though, like the Sunshine State and the Buckeye State and the Keystone State, but that’s pretty much it. I’d do better on states and capitals, just so you know I’m not a total geography dropout!

Chicken Squares

1 3-oz pkg cream cheese
2 Tbsp. butter
2 cups chicken, cubed
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1 Tbsp. onion, chopped
1 8 oz. carton crescent rolls
3/4 cup seasoned croutons

Tip: Fry the chicken rather than cooking it… tastes better.
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Mix together everything except the crescent rolls and croutons. I mixed everything else first, then added the chicken.
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Separate rolls into 4 rectangles. Press perforations to seal. Spoon a half cup of meat mixture onto each rectangle. Or just divide it out evenly among them, that’s easier.
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Pull the 4 corners of each rectangle together and twist slightly to seal.
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Brush tops with melted butter.
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Dip in crushed croutons. Huh?! Dip them? Wouldn’t the chicken stuff fall out? Sprinkling worked great.
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Bake 20-25 minutes at 350. And here they are, just out of the oven.
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We had sugar snap peas and applesauce as sides.
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squares9.jpg  It bugged me that the ‘cut-away’ view pictures all got blurry, but here is one anyway. I hope it doesn’t make you rub your eyes or squint.

These were great! Just great! My usual How-would-you-rate-this? question to Shannon got a “Make again, for company’ rating. So, come on over, we’ll serve you some chicken squares rounds.

Are you kind of curious about those 1-2-3-4-5 Spare Ribs? Me too. I wasn’t curious about the bath oil recipe since I can buy that at Walmart, plus I don’t even know what glycerin is, but I had to read the ribs recipe… it’s ribs plus 5 other ingredients (sherry, soy sauce, cider vinegar, sugar, and water), which make the sauce. You cook the ribs in the sauce for 40 min covered, then uncover and turn it on High and stir till no liquid remains. Doesn’t say how long it takes till the liquid is gone. Maybe 500 years or so.

Comments

11 Responses to “Chicken Squares, er, I mean Rounds”

  1. Sharon on May 16th, 2008 7:02 am

    I bet they’re supposed to look square when you bring up the four sides over the chicken. But, who cares, they still look neat and sound delicious! I bet they’d be really good with leftover grilled chicken, too.

  2. Monica on May 16th, 2008 8:02 am

    These sound really good! I’m going to try them sometime. I pretty much like anything that has cream cheese in it!

  3. Michelle on May 16th, 2008 9:05 am

    I’ve made these before and they’re really good! By the way I made the mexican lasagna and I will definatly be making it again! It was delicious!

  4. Lisa on May 16th, 2008 9:30 am

    Wow those look good. I am a little confused on one part of the recipe. It called for croutons, but I see you used what I think looks like breadcrumbs. Were they seasoned breadcrumbs? Seems to make sense to use those, cause aren’t breadcrumbs just crushed croutons really?? LOL

  5. JoAnn on May 16th, 2008 10:53 am

    I’ve made these before, too, only my recipe calls for a gravy made of cream of mushroom soup and milk to pour over the top–they are yummy! And for supper last night I made your recipe for El Paso Casserole–we loved it, and it was so easy!

  6. Kay on May 16th, 2008 11:35 am

    Lisa, yeah, I did use seasoned bread crumbs. I figured they’d be about the same as crushed seasoned croutons.

    Michelle and JoAnn, thanks for the feedback on the Mexican lasagna and El Paso. I always like to hear when people try a recipe and what they thought of it. :)

  7. Denise on May 16th, 2008 12:06 pm

    We loved the Mexican Lasagna when I made it this week. And the El Paso Casserole looks easy and good. Plan to make it sometime. As far as these chicken “rounds” go, I’ve made something similar to that, although I had no recipe. It was something my mom had made and as far as I know she had no recipe either. Now that I make it I add a few seasonings that my mom never added. Anyway I’ve always used each crescent roll seperately. And usually I used chicken I had canned. Then I added cream cheese, pepper, seasoned salt, garlic powder, liquid smoke, and chopped onion.
    I like the butter and seasoned crumbs idea. Thanks!

  8. Tamara Merritt on May 16th, 2008 1:58 pm

    YUM. I have been thinking of making this with some turkey I smoked that is already cooked in the feezer a la FoodSaver..

  9. Bobbi on May 16th, 2008 7:17 pm

    I can’t wait to try this recipe this week. I made your peanut butter cookies this week and they were fantastic. My husband and kids went crazy over them. I also made your seven layer cookie bars they are to die for. I just came across your blog about 5 days ago and just love it.

  10. Rene on May 16th, 2008 10:09 pm

    I love your site!! I’ve been reading it for a couple weeks and will definitely be trying out some of your recipes very soon. This one looks especially good! Thanks for all the time and effort you put into your site. It’s better than any cookbook I own and I have a lot (at least my dear hubby says I do!!) :-)

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