509 Ratings
  • 5 star values: 315
  • 4 star values: 133
  • 3 star values: 45
  • 2 star values: 15
  • 1 star values: 1

A quick and easy warm chicken sandwich. (TIP: Two 5-ounce cans of chunk chicken, drained and flaked, can be substituted for cubed cooked chicken.)

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.

  • Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.

  • Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

485 calories; 29.5 g total fat; 92 mg cholesterol; 790 mg sodium. 26.3 g carbohydrates; 25.5 g protein; Full Nutrition


Reviews (393)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/20/2007
I have been making this recipe for literally years - my family loves it! We call them "Chicken Squares". I don't use the pimentos or the croutons. After putting the chicken mixture in the middle of the crescent rectangle I just fold the sides flat up over the top and gently pinch closed to make a little packet. I used to twist the sides together on top as originally listed and had problems with it staying "doughy" in the center of the twist - you nearly have to overcook them to get it done that way. Most of the time I omit the butter on top of the crescent rolls and no one has ever noticed the difference. I do use Cavender's Greek Seasoning in the chicken mixture and I think that is the secret to a really spectacular recipe. It's definitely a keeper and a standard in my recipe file!:o) Read More
(679)

Most helpful critical review

Rating: 1 stars
10/26/2008
I don't know what all the fuss is about on this recipe...it is just as easy to make chicken pot pie and it taste much better...I will not make this again Read More
509 Ratings
  • 5 star values: 315
  • 4 star values: 133
  • 3 star values: 45
  • 2 star values: 15
  • 1 star values: 1
Rating: 5 stars
12/20/2007
I have been making this recipe for literally years - my family loves it! We call them "Chicken Squares". I don't use the pimentos or the croutons. After putting the chicken mixture in the middle of the crescent rectangle I just fold the sides flat up over the top and gently pinch closed to make a little packet. I used to twist the sides together on top as originally listed and had problems with it staying "doughy" in the center of the twist - you nearly have to overcook them to get it done that way. Most of the time I omit the butter on top of the crescent rolls and no one has ever noticed the difference. I do use Cavender's Greek Seasoning in the chicken mixture and I think that is the secret to a really spectacular recipe. It's definitely a keeper and a standard in my recipe file!:o) Read More
(679)
Rating: 5 stars
01/06/2004
Like another reviewer I used muffin tins to make this dish. I used 10 oz canned chicken 4 oz cream cheese and 2 Tablespoons of diced Roasted red bell pepper. I also needed two packs of crescent rolls and put a heaping tablespoon inside each triangle. Sealed them anyway they would and topped with the melted butter and roasted garlic flavored breadcrumbs. They're pretty and easy to handle in the muffin tin method. 350 degrees for about 17-20 minutes worked for me. Read More
(628)
Rating: 5 stars
07/25/2008
This recipe is so yummy and super easy to make! I usually use 4 oz. cream cheese instead of 3 oz. just because my boyfriend and I love cream cheese. I also do not use the pimento or brush the crescent tops with butter and sprinkle with croutons but they still turn out delicious. One suggestion I do have is to season the chicken a bit while cooking. I usually poach the chicken in chicken broth and season with salt pepper and a little of Emeril's original essence spice just to give it a bit more flavor. Also do not let the crescent rolls sit out too long as you prepare the chicken. I found that it makes the dough too soft and when you go to wrap the chicken mixture it tears much easier. Keep the dough chilled until you are ready to use. Read More
(579)
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Rating: 4 stars
08/13/2009
HELPFUL TIPS ON FOLDING! I posted a picture of how I fold them and I never have any issues with some of it not cooking like others did. Basically fold two longest sides up until they meet & pinch together. Then fold up and over the short sides (1/4th of the way)...pinch then flip over the entire crescent so the folded side is on cookie sheet (again see pic)! Also without a doubt... TWO crescent rolls are needed to complete these making a total of 8. I find it a lot easier to use my largest cookie scoop 1/4C so they're consistent and it's exactly the amount of mix this makes!! Due to recommendations I found a few T of red peppers and a handful of almond accents (sliced FLAVORED almonds in the salad section) make this taste wonderful w/a nice crunch. Breadcrumbs instead of croutons taste terrible as a substitute so don't do it! Also using generic crescents make this not turn out the same. Read More
(111)
Rating: 5 stars
01/24/2003
YUMMY!! I used canned chicken and it was still incredible. For those of you who thougt it was "too bland" try this......make your normal "favorite" chicken salad but use the 3 oz. cream cheese instead of mayo......then follow the recipe. It's so good. I added celery red onion and apple pieces. This was so great......definately an easy favorite I will make again and again. Oh and I sprinkled w/Italian breadcrumbs instead of crushed cruotons Read More
(102)
Rating: 5 stars
06/23/2003
This was really quite good! I'd read some reviews that mentioned the filling was somewhat bland so I cooked the chicken in a little butter oil and s&p and when it was done i sauteed the onions briefly in the pan juices/tasty brown bits. I also threw in a bit of garlic powder. The crushed croutons were a good addition (I'm sure bread crumbs work but may not be as good) and they were a lot of fun to put together! Read More
(100)
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Rating: 5 stars
12/04/2004
I have made these chicken bundles for years and my family and guests LOVE them. The filling can be made a day ahead and stored in the refrigerator reducing last minute prep time. I prefer to substitute chopped chives for the minced onion for a more delicate flavor. Read More
(40)
Rating: 4 stars
08/15/2003
Overall this was a pretty tasty recipe. But I did change a few things. After I put the chicken mixture in the middle of the rectangle I topped it with a tsp. or two of canned diced chiles and a sprinkle of cheddar cheese. I also took out the pimento since we don't care for them and I used an extra can of crescent rolls to cover the tops instead of folding the rectangle over. Very tasty and versatile recipe! Thanks! Read More
(39)
Rating: 5 stars
09/11/2003
My husband and I absolutely loved these. I couldn't believe it when my husband kept saying how good they are because he is a real "Beef" and potatoes kind of guy. Read More
(36)