Makes 8 single servings
2 packages (3 oz each) cream cheese, softened
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 oz each) refrigerated crescent rolls
1 cup crushed seasoned croutons
1. In a small bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
3. Place rectangles on ungreased baking sheets. Either freeze until firm or bake right away. If freezing, transfer firm rectangles into a labeled freezing gallon bag and seal. Freeze for up to 2 months.
TO BAKE IMMEDIATELY: Bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
TO USE FROZEN SQUARES: Thaw in refrigerator and bake at 350°F for 20-25 minutes or until golden brown. Serve warm.
Recipe taken from