Doris Castle’s Savory Crescent Chicken Squares

So today we are still doing the silver anniversary. This is 1974, the 25th anniversary. I want to say wedding anniversary, but anniversary of the Bake Off. Still an exciting time.

Why You’ll Love This

We are doing Doris Castles. She is the second winner of the $25,000. They were doing two winners on these years. So 1974 Bake Off 25, Doris Castle won it for her chicken sandwich. This is a savory crescent chicken sandwich square, or well, it was officially called the savory crescent chicken squares. If you’re looking for another delicious chicken main dish, consider our easy crispy air fryer fried chicken recipe.

Ingredients

Okay, ingredients for our savory chicken squares.

Three ounces of cream cheese softened
One tablespoon of butter softened
Two cups of cubed chicken
Eighth teaspoon of pepper
Quarter teaspoon of salt
Two tablespoons of milk
A tablespoon of chopped onion or chives
A tablespoon of salt from the garden
A tablespoon of pepper or pimento
Crescent rolls
Butter
Three quarters of a cup of crushed croutons

This savory chicken dish pairs wonderfully with a side of easy homemade garlic bread with parmesan.

Instructions

Get this all mixed together.
Mix softened cream cheese and butter until it’s smooth.
Add it to my chicken with the rest of the ingredients. For other versatile chicken recipes, consider making easy air-fried garlic parmesan chicken wings.
Make sure the butter was incorporated into the cream cheese very well.
Add our milk, our tablespoon of our pimento or peppers, and our tablespoon of chive or onion, whatever you preferred to use.
And then of course, we need some salt and pepper.
Make sure that it’s all sealed.
Get these sealed and ready for our breadcrumbs.
Brush these guys with some butter.
Sprinkle our breadcrumbs on them.
We are just going to sprinkle these with the croutons. If you enjoy using bread in your recipes, consider learning how to make easy homemade bread cubes for perfect stuffing for other dishes.
Get these into an oven, 350 degree oven for, I believe it’s 20 to 25 minutes.

Cooking Tips

My thoughts on chicken squares. You know, they’re really, they’re good. More seasoning maybe for me, but back then the Crescent rolls came in Italian flavoring. We don’t have that anymore. If you’re looking for another quick and delicious weeknight meal, try this easy garlic butter steak bites recipe. Some thoughts on my Crescent rolls. I had used Crescent rolls, which were very mushy. They still worked. I just didn’t have them in pretty squares because the dough on the Crescent rolls are very, they are just flimsy. They’re just like melty kind of. While they still worked, probably if we use the actual ones, they probably would have worked better and we could have made them in pretty squares.

But with that being said, stay retro my friends until we meet again. Bye everyone.

Classic Savory Crescent Chicken Squares Recipe from 1974 Bake Off

Doris Castle’s award-winning Savory Crescent Chicken Squares from the 1974 Bake Off are a timeless retro delight. These savory squares feature a creamy chicken and cream cheese filling encased in flaky crescent roll dough, brushed with butter and sprinkled with croutons, then baked to golden perfection.

3 ounces cream cheese, softened
1 tablespoon unsalted butter, softened (for filling)
2 cups cooked chicken, cubed
1/8 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons milk
1 tablespoon chopped onion or chives
1 tablespoon diced pimento (or finely chopped bell pepper)
1 (8-ounce) can refrigerated crescent rolls
2 tablespoons unsalted butter, melted (for brushing)
3/4 cup crushed croutons (or breadcrumbs)

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the softened cream cheese and 1 tablespoon softened butter. Mix with an electric mixer or spoon until smooth and well incorporated.
Add the cubed cooked chicken, 1/8 teaspoon black pepper, 1/4 teaspoon salt, 2 tablespoons milk, 1 tablespoon chopped onion or chives, and 1 tablespoon diced pimento (or finely chopped bell pepper) to the cream cheese mixture. Stir until all ingredients are thoroughly combined.
Unroll the refrigerated crescent roll dough and separate it into 8 triangles.
Place an equal portion of the chicken filling (approximately 2-3 tablespoons) onto the wider end of each crescent roll triangle.
Roll up each crescent roll, starting from the wide end and rolling towards the point, ensuring the filling is completely enclosed. Pinch and seal the edges tightly to prevent leakage during baking.
Brush the tops of the prepared crescent squares with the melted butter.
Sprinkle the crushed croutons evenly over the tops of the buttered crescent squares.
Arrange the squares on an ungreased baking sheet.
Bake for 20 to 25 minutes, or until the crescent rolls are golden brown and the filling is heated through.
Serve warm.

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