Chicken Squares {you must try}

1 can low sodium cream soup (Cream of Mushroom, Cream of Celery or Cream of Chicken)
6 tablespoons butter (melt, then cool) (okay to reduce to 4 tablespoons)
8 oz. cream cheese (low fat is okay)
dash of milk
½ teaspoon salt
¼ teaspoon pepper

4+ cups chopped, cooked chicken
Optional: chives, parsley

Crescent dinner rolls (each package makes 4 Chicken Squares)

(okay to double or triple recipe.)

Mix first six ingredients in mixer.
By hand, mix in chicken (and chives or parsley, if desired).

Unroll Crescent roll package; divide into four rectangles.
Roll out each rectangle into a square (use fingers to pinch together perforated diagonal line).
Drop a large spoonful of chicken mixture into center of square.
Fold over corners to create the “square.”

* At this point, you can put Chicken Squares on cookie sheet and freeze. Once frozen, transfer into a zip lock bag. Take out of the freezer for about 1 hour (or ½ hour is okay) before baking.

When ready to bake Chicken Squares:

Spray baking sheet with cooking oil. Place Chicken Squares on cooking sheet.
Add dot of butter on top of each Chicken Square and sprinkle with bread crumbs.

Bake at 350 degrees for about 20-30 minutes.