I've made the chicken recipe before and enjoyed it each time. Tonight, I was looking for a good starch complement and decided to give the garlic mashed potatoes a try.
Preparing the chicken.
Chicken filling mixture.
No surprises to report from the kitchen tonight. Unless you count the mistake-free preparation as a surprise. The Crescent Chicken Squares were moist and flavorful, with the pimento and cream cheese perfectly balanced. The potatoes were also yummy, offering the perfect mashed-by-hand-peel-still-on texture.
While tonight's cooking experience was a success, I did have a near-disastrous baking adventure on Saturday. I went home for the weekend and was charged with bringing dessert to a gathering. Handy iPhone in hand, I browsed Epicurious for the perfect cake and settled on spiced pumpkin layer cake with cream cheese frosting.
Long story short, I didn't allow enough time for the cake to cool before frosting. During transport the top layer slid and split in half and a chunk of the bottom layer broke off. Needless to say, we had spiced pumpkin crumble with cream cheese frosting for dessert. Thankfully, there were no pictures, and everyone still seemed to enjoy it. Until next time...
Crescent Chicken Squares Recipe
3 oz. package soft cream cheese
3 tablespoons melted butter
2 cups cooked cubed chicken
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped onion
1 tablespoon chopped pimento
8 oz. can Pillsbury crescent rolls
3/4 cup seasoned crushed croutons
Pre-heat oven to 350 degrees. In medium bowl, blend cream cheese and two tablespoons butter until smooth. Add next six ingredients, mix well. Separate crescent roll into four rectangles, seal perforations. Spoon 1/2 cup chicken mix into each rectangle. Pull four corners of dough to top of chicken mix. Pinch edges shut. Brush with melted butter. Sprinkle with crushed croutons. Bake on cookie sheet for 15-20 minutes or until golden brown.