Chicken Crescent Squares

What to do with that leftover chicken? I know, it's not a question that we have to ask in this house very often either.  The times we have fried or rotisserie chicken (homemade or carryout) there's always some leftover. Now granted, like everyone else we both pop open that refrigerator door and grab a cold drumstick as a snack the next day. Unfortunately we both have our favorite "parts", so there's some left sitting there. I found this great recipe for Chicken Crescent Squares that is super easy and gives new life to the leftovers.

They are delish, so you don't have to wait until you have leftovers to try them. I buy the Tyson precooked chicken strips or diced chicken all the time to have on hand for a quick salad and it will work just as well. The croutons are usually present for the salads also! The best thing is they are very light! 

My thought while eating these the first time was "Wow, this would make a great dish to serve at a lunch with friends, simple, tasty and light" but that hasn't stopped them from becoming part of our regular dinner rotation!

Chicken Crescent Squares

1 (3 oz) package cream cheese, softened
3 Tbsp butter, melted and divided
2 cup chopped cooked chicken
2 Tbsp milk
1/8 tsp pepper
1 can refrigerated crescent rolls
3/4 cup seasoned croutons, crushed

Preheat oven to 350.

Combine cream cheese and 2 Tbsp butter; stir in chicken, milk and pepper. Set aside.

Unroll crescent dough, separating into 4 rectangles; press perforations to seal. Spoon 1/4 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 tablespoon of melted butter (I just pick mine up and dunk them in the melted butter), dredge in crushed croutons and place on an ungreased baking sheet. Bake uncovered for 20-25 minutes or until golden brown.

ENJOY!!

Super Easy Crockpot Beef Stroganoff

Beef Stroganoff is something I rarely order in a restaurant because it's too time consuming for them to make it to order and I just don't think you can do it right in pre-cooked large batches. It's also something I rarely made at home because I always thought it was just too difficult unless you grab that box of Hamburger Helper at the grocery. Sorry, after my college and early years on my own, I just can't bring myself to eat meals that pop out of a box. Then I found this recipe and my problem was solved. Not only is it easy, but it's delicious. So delicious that my other half went back for seconds and exclaimed during dinner, "This is amazing, the beef just melts in your mouth. You're going to have to make this again."  If you don't like amazing dishes that take just a few simple ingredients and very little prep time then stop reading HERE!

Ready, Set......Go!

2 pounds cubed stew meat
2 cans Campbell's Condensed Golden Mushroom Soup
1 largish onion diced

2-3-4 Tbsps of Worcestershire (It's a matter of taste!)
1/2 cup water
8 oz of cream cheese
1 tsp Garlic Salt
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese. Once combined add the meat and mix together.

Cook on Low for 7-8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. 

Serve over egg noodles.