Chicken Squares

This is an older recipe of mine, but a good one. I don't make it that often but when I do it is always a huge hit and I wonder why I don't make it more. This is my own spin on this recipe (also known as chicken triangles or pillows). The original calls for more of the cream cheese and butter but I have cut it back to lower the fat and it is even better in my opinion!

2 cans of crescent rolls

3 chicken breasts cooked and shredded (I always do tenderloins and usually throw 7 or 8 in my crockpot earlier in the day on low to cook)

1/2 bunch of green onions chopped

4 oz of cream cheese room temp (original recipe calls for 6-8 oz)

2 Tbs Butter room temp (original recipe calls for 5-6)

salt and pepper to taste

OPT: I add some finely chopped broccoli to sneak different veggies into my kids diets. I just buy some broccoli crowns fresh from the store and chop up 5 or 6 in my handy dandy food chopper, love that thing.

Pre heat oven to 375. Put crescent rolls to the side. Mix everything else together in a big bowl. Take crescent rolls and take a triangle and put a good spoonful (I have never measured it but it is probably about 1-2 Tbs) into the bigger end of it and roll crescent roll around it sealing edges at the end. Place in greased 9x13 dish. Repeat with all your rolls.

Opt: at this time you can top the rolls with a little melted butter (about a Tbs) and some croutons smashed up. I do it if I have them on hand.

Bake at 375 for 18-20 minutes, the rolls should be golden brown. Also be careful to not pack your dish too tight, I have used a smaller baking dish and had to kind of smash the rolls in there and they didn't bake as well in between, still yummy though.