Mom’s Chicken Squares

My Mom is staying with me for the week!! I love it when she comes because she makes my life sooooooo much easier! She lives in Mesa, Arizona and I live in Redondo Beach, California. It’s only a 6 hour drive, 1 hour plane ride from there to here so she finds any excuse to make the drive or fly over.
My 4 boys ADORE her. They probably drive her up the wall with the “Grandma will you play a game with us?” “Grandma, watch me!” and my personal favorite, “Grandma will you buy me the new XBox game my Mom won’t buy me?” Bahahaha! But in all seriousness, she is such a wonderful Grandmother and she takes such good care me while she’s here. One thing that’s a tradition when she comes to visit is that she always makes chicken squares. This is without a doubt, my boys’ favorite dinner. And it’s probably the easiest!
I know there are a million recipes similar to this but this is how my Mom has always made it and how I’ve always made it for my boys. Here’s what you need for the recipe:
CHICKEN SQUARES (recipe from my Mom):
Makes 8 Servings
  • 2 (8oz) cans Crescent rolls
  • 1 large can chicken breasts chunks (in water), partly drained
  • 4 oz cream cheese
  • About 1 Tbsp dried, chopped onion
  • Salt & Pepper, to taste

Preheat your oven to 375 degrees. Open your can of chicken and drain about half of the water out. In a medium-sized mixing bowl with a fork, mix the cream cheese, onions, salt & pepper and the half-drained can of chicken. When the mixture is creamy and the cream cheese is equally incorporated, get your crescent rolls out and start making your squares!

Step 1:
Open your crescent roll packages.  Tear the perforations to make the dough into 4 squares. (Each roll package contains 8 crescent rolls, which makes 4 squares) Using your fingertips, smooth out the perforation line that goes from the top corner to the bottom corner.

Step 2:
Now fill the center of the dough with 1/8th of the cream cheese/chicken mixture.

Step 3:
Take the 2 opposite corners and pinch them together at the top.

Step 4:
Now add a third side and pinch at the top.

Step 5:
Pinch the edges of the sides together to enclose the filling while still pinching the top.

Step 6:
Now pull the last piece of crescent dough up to the top.  
Step 7:
Now pinch the last two sides together while pinching the top. Make sure all four sides are as sealed as you can get them. A little gap here or there won’t matter. ;)
Step 8:
Place this cute little pillow on a sprayed cookie sheet and repeat with the other 7 crescent squares!  

Step 9:
When all the chicken squares are completed and on the cookie sheet, put them into your pre-heated oven and cook for approximately 12 minutes. Watch for them to brown up and the dough to cook through. Sometimes it takes a little longer if they’re extra full of filling or if I use the reduced-fat crescent dough. It just totally depends. Once you start smelling them, (YUMMM!) keep checking them.

Thanks Mom for the yummiest recipes! I love recipes that remind me of home and when I was a kid! What’s your favorite recipe while you were growing up? Did your Mom make one similar to my Mom’s Chicken Squares?


  1. says

    Oh my goodness, I have never heard of these, but they look divide, and so easy to do. I will be trying it out on my kids :) Thanks for sharing. Stopping over from “I Gotta Try That”.

  2. Michelle says

    My mom makes these but with boneless skinless chicken breast cubed and browned (canned chicken seems much faster/easier!) she also tops it with cream of celery soup! It’s my FAVORITE comfort food!!

    Sometimes to add a little to it I’ll add broccoli or spinach to the mixture for my boys. They always seem to love it!

  3. says

    I know this is an older post, but this is really, really close to how my mom used to make these & my sisters and I have been looking for her recipe forever! Anyway, she did hers with sauted mushrooms & onions instead of the dried, and it is redonk how good they were. Also, I bet it would be amazing with crab or lobster. Seriously, I’m starting to think every mom married in the late seventies has this recipe!

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