Golden Chicken Squares Recipes

Steps:

• Put half of bread cubes in an 8 x 12" greased pan.
• Combine chicken, onion, mushroom soup, mayo and seasonings.
• Spoon over bread cubes.
• Top with remaining cubes of bread.
• Beat eggs slightly and blend with milk.
• Pour over bread.
• At this point, cover and refrigerate overnight if you choose to do so. If not, continue with below instructions without refrigerating (I have made both ways and notice no difference.).
• Before baking, top with undiluted cream of chicken soup.
• Bake at 325 for 1 hour.
• Sprinkle cheese over top and bake 5 minutes more.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Blend butter with cream cheese Add milk and onion. Stir in chicken. Add salt and pepper.
• Separate dinner rolls into four rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into center of each rectangle. Fold over two opposite sides to meet in the middle forming a square. Press the other two edges together to seal.
• Brush top with melted butter and dip into bread crumbs. Place on non stick cookie sheet crumb side up.
• Bake at 350 degrees for 20-25 minutes until browned.

Steps:

• Blend cream cheese with 2 Tbsp butter until smooth.
• Add next five ingredients and mix well.
• Spoon 1/2 C meat mixture onto 2"triangles" of dough.
• (don't separate, so you actually have a "square") Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching.
• Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown.

Steps:

• In a bowl, beat cream cheese, 2 tablespoons butter, salt and pepper until smooth. Stir in chicken, milk, onion and pimientos. Unroll crescent roll dough and separate into four rectangles; place on an ungreased baking sheet an press perforations together. , Spoon 1/2 cup chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter; sprinkle with crumbs. , Bake at 350° for 20-25 minutes or until golden.

Steps:

• Preheat oven to 375°F.
• Shred chicken and mix with cream cheese and onion.
• Spoon the chicken mixture into an opened crescent roll and pull edges up and over in order to create a square or pocket shape.
• Bake in the oven for about 9-10 minutes.

Steps:

• In a shallow bowl, combine the potato flakes, cheese, parsley, paprika, garlic salt, onion powder and pepper. In another shallow bowl, add butter. Dip chicken into butter, then into potato flake mixture. , Place on two greased 15x10x1-in. baking pans. Bake at 375° for 50-60 minutes or until chicken juices run clear.

Steps:

• Mix together graham cracker crumbs, chocolate chips and nuts.
• Blend in condensed milk.
• Pour into an 8x8x2" pan which has been greased and bottom lined with waxed paper and greased again.
• Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown.
• Remove from pan immediately to a wire rack, and remove the waxed paper.
• Cool.
• Cut into 2" squares - makes 16 squares.

Steps:

• Preheat oven to 375 degrees.
• Unroll one package of crescent rolls acoss one end of a 10x15 inch pan with longest sides of dough across width of pan.
• Repeat with remaining package of dough, filling pan.
• Seal perferations and press dough up sides of the pan to form a crust.
• Bake 12-15 minutes or until golden brown.
• remove to cooling rack and cool completely.
• Place cream cheese, mayonaise, garlic, and dill in a bowl and mix until smooth.
• Spread cream cheese mixture evenly over cooled crust.
• Sprinkle chicken evenly over filling.
• Sprinkle cucumber, tomatoes,cheese and bacon over chicken.
• Cut into 12 squares.

Steps:

• mix bisquick with water.
• spread dough.
• in greased 9x13 pan so edges are 1/2 up sides.
• combine rest of ingredients.
• pour into shell.
• bake in 400 degree oven until edges are golden and knife comes out clean about 25 minutes
• dont let it get dry.

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.