Crescent Chicken Squares
3 oz. cream cheese, softened
3 Tbsp. butter, melted and divided
2 cups cooked chicken, chopped
2 Tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
1 can refrigerated crescent rolls
3/4 cup seasoned croutons, crushed
Combine cream cheese and 2 Tbsp. butter. Stir in chicken and next 3 ingredients. Set aside. Unroll crescent dough, separating into 4 rectangles; press perforations to seal. Spoon ¼ of chicken mixture into center of each rectangle; bring corners of each rectangle together over chicken mixture and twist gently to seal. Brush packets with remaining 1 Tbsp. melted butter; dredge in crushed croutons, and place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
Aimee and I have been known to eat a bag of croutons for lunch. We keep some at the office at all times. Even as a child my mom would buy bags of croutons just for me to eat. So I had to try this recipe because it calls for crushed croutons. And using rotisserie chicken for this recipe makes it really easy.