Chicken Squares With Cream Sauce My Way Recipes

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SAVORY CRESCENT CHICKEN SQUARES



Savory Crescent Chicken Squares image

Tender crescents wrap around a creamy chicken filling in a hot sandwich that took top honors in the Pillsbury Bake-Off® Contest.

Provided by Pillsbury Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 11

1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped fresh chives or onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped pimientos, if desired
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 tablespoon butter, melted
3/4 cup seasoned croutons, crushed

Steps:

  • Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
  • Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
  • Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Fat 3, ServingSize 1 Sandwich, TransFat 6 g

CHICKEN IN TOMATO BASIL CREAM SAUCE



Chicken in Tomato Basil Cream Sauce image

An easy and comforting chicken dinner in just 25 minutes!

Provided by Amy @ The Blond Cook

Categories     Main Course

Time 25m

Number Of Ingredients 10

2 large boneless skinless chicken breasts (about 1-1/2 pounds), sliced in half lengthwise
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 cup heavy cream
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/2 cup loosely packed chopped or julienned basil

Steps:

  • Season sliced chicken breasts on each side with salt and pepper.
  • Heat olive oil in a large skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending upon thickness).
  • Transfer chicken to a plate and set aside. In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
  • Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
  • Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
  • Remove skillet from heat and stir in fresh basil. Season cream sauce with salt and pepper, if desired. Return chicken to skillet. Serve over your favorite pasta, if desired.

Nutrition Facts : Calories 541 calories, Sugar 3.1 g, Sodium 692.9 mg, Fat 37.2 g, SaturatedFat 18.3 g, TransFat 0.7 g, Carbohydrate 4.9 g, Fiber 1.1 g, Protein 46.3 g, Cholesterol 202.1 mg

CHICKEN SQUARES WITH CREAM SAUCE, MY WAY



Chicken Squares with Cream Sauce, My Way image

We altered this (see notes in directions) to our preferences and my lack of reading the ingredients needed...LOL. This was so amazingly good, I am thinking it would also be great for turkey leftovers...and stuffing if there is any leftover! Whole recipe listed, with our halved recipe in ( ) beside it. Really fantastic recipe!...

Provided by Megan Stewart

Categories     Casseroles

Number Of Ingredients 15

MAIN LAYER
4 c chicken, cut up (2 cups)
12 oz pkg herb stuffing, we used pepperidge farm bag (6 oz)
butter for stuffing
chicken broth for stuffing
6 Tbsp butter, unsalted (3 t)
1/2 c flour (1/4 c)
1/4 tsp salt (1/8 t), i just put in a couple grinds of sea salt, didn't measure
6 slightly beaten eggs (3)
4 c chicken broth (2 c)
SAUCE
1 can(s) cream of mushroom or celery soup, we used mushroom (1/2 can)
1/4 c milk (1/8 c)
1 c sour cream (1/2 c)
1/4 c chopped pimientos, optional (2 t), i omitted

Steps:

  • 1. Prepare stuffing to pkg directions. Put into bottom of 9x13 sprayed with PAM. Cut up chicken and spread evenly over stuffing. In a saucepan, melt butter, add flour and salt. Add broth, cook thick. Stir small amount into eggs, then add back into broth. Stir, but do not cook (take off heat to add back into the broth). Pour over chicken. Put baking dish in pan of hot water and bake at 325 degrees 1 hour. Knife in center comes out clean when done. Make sauce, mix all ingredients on low, spoon over casserole when you cut into squares.
  • 2. If using a whole chicken boil, remove bones and skin. We used rotisserie leftovers, it was fantastic that way and easier.
  • 3. 11-19-20 NOTE: I did full recipe of gravy. Halving the rest of the recipe it fit into an 8" square casserole, then into the 9x13 with the water bath. I used about an extra cup of chicken. For the herb stuffing, I only did butter and broth, since I forgot to read the whole recipe and didn't realize I didn't have onion or celery at the house...
  • 4. 12-6-20 note: I did full recipe, put into Longaberger 9x13, in oven on a 15x21 cookie sheet full of water. It took an entire rotiserie chicken, and I used the whole bag of stuffing. Sauce is just mushroom soup and 3/4 cup milk this time. Again, no onions in stuffing, or celery.

CRESCENT CHICKEN SQUARES



Crescent Chicken Squares image

Through many years living on a farm, I've collected quite a few recipes using chicken. Family and friends tell me this is one of my best dishes. -Ruth Dyck, Forest, Ontario

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2-4 servings.

Number Of Ingredients 10

3 ounces cream cheese, softened
3 tablespoons butter, melted, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed cooked chicken
2 tablespoons milk
1 tablespoon chopped onion
1 tablespoon diced pimientos
1 tube (8 ounces) refrigerated crescent rolls
1/4 cup seasoned bread crumbs

Steps:

  • In a bowl, beat cream cheese, 2 tablespoons butter, salt and pepper until smooth. Stir in chicken, milk, onion and pimientos. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together. , Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs. , Bake at 350° for 20-25 minutes or until golden.

Nutrition Facts : Calories 539 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 915mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.

CHICKEN SQUARES



Chicken Squares image

This is a great dish to use left over chicken. These are always a hit whenever I have served them. Super easy, no fail.

Provided by Vicki in CT

Categories     Savory Pies

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

3 ounces cream cheese, softened
3 tablespoons butter, melted
2 cups cooked chicken, cubed
salt and pepper, to taste
2 tablespoons milk
1 tablespoon onion, chopped
8 ounces Pillsbury Refrigerated Crescent Dinner Rolls
3/4 cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees.
  • Blend butter with cream cheese Add milk and onion. Stir in chicken. Add salt and pepper.
  • Separate dinner rolls into four rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into center of each rectangle. Fold over two opposite sides to meet in the middle forming a square. Press the other two edges together to seal.
  • Brush top with melted butter and dip into bread crumbs. Place on non stick cookie sheet crumb side up.
  • Bake at 350 degrees for 20-25 minutes until browned.

Nutrition Facts : Calories 533.9, Fat 25.8, SaturatedFat 12.2, Cholesterol 128.7, Sodium 859.3, Carbohydrate 46.6, Fiber 3.3, Sugar 4.5, Protein 27.8

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