This weekend I was bound and determined to make my favorite minestrone recipe. As I began pulling the ingredients out, I discovered my bag of onions had turned into a science fair project that could cure the rarest of diseases. The moldy mess got pitched and I switched recipes. On the fly, I went digging into my freezer to see what conglomeration of ingredients I could put together to feed the fam and I hit the jackpot!
Chicken Squares are one of our favorite meals, and I decided to tweak perfection to try them Buffalo style. If you don't already have a best practice of cooking meat and freezing it, please allow me to twist your arm into trying it. I shaved about 30-40 minutes off my cooktime by having cooked shredded chicken in my freezer - just calling out my name! When I buy chicken in bulk, I know that many of my recipes call for shredded chicken, so I boil it up and freeze it in plastic containers to be added to a recipe in a flash and save me considerable time and effort. (Think Chicken Squares, Enchiladas, Chicken and Noodles...etc.) Try it. Thank me later.
Back to the Buffalo Squares...I have a recipe for Frank's Red Hot Buffalo Chicken Dip that I clipped from the newspaper and was planning on fixing as a fun Super Bowl dip. I realized it sounded amazing as a chicken square filling. If you like Buffalo Wings, these will give your tastbuds something to shout about. We loved them and my husband declared them a "Fixer Againer". SCORE!
What you need:
2 c. cooked, shredded chicken
1 8oz. package cream cheese
1/4-1/2 c. Frank's Red Hot Sauce (depending on your heat tolerance)
1/4 c. crumbled blue cheese
1/2 c. ranch dressing
1-2 large cans of crescent rolls
How you make this amazingness:
Combine the chicken, cream cheese, hot sauce, blue cheese and ranch dressing in a large bowl. Make sure cream cheese is well incorporated - (i.e. no big chunks - we want smooth!).
Unroll your crescent rolls, leaving two triangles together to form 1 rectangle/square. Mush the seams together and put a generous scoop of the chicken mixture inside. Pull the four corners of dough together at the top and push the seams together to avoid any chicken from oozing out.
Repeat this step until you've either gone through all your chicken mixture or run out of crescent roll dough.This should make 4-6 chicken squares. Bake on a cookie sheet for approximately 20 minutes at 350, until they are light brown.
I served this with a side salad and it was spectacular!
Have a delicious day and we'll chat soon!